Crepes With Curried Seafood Filling

Recipe Ingredients

		Crepes
3		Eggs (large)
2 tablespoons	30ml	Atkins Bake Mix
1 teaspoon	5ml	Curry powder
1 tablespoon	15ml	Heavy cream
1 tablespoon	15ml	Water
2 teaspoons	10ml	Butter
		Filling
1		Carrot - cut 1/4" dice
1/2		Celery stalk - cut 1/4" dice (small)
1/2 lb	227g / 8oz	Small shrimp - cleaned, deveined
1/2 lb	227g / 8oz	Scrod or cod fillet - cut 1/2" pieces
2 tablespoons	30ml	Butter - plus
		Additional butter for baking
2 tablespoons	30ml	Atkins Bake Mix
2 teaspoons	10ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Heavy cream
1/2 teaspoon	2.5ml	Grated lemon peel
2 tablespoons	30ml	Chopped parsley
		Lemon slices - for garnish

Recipe Instructions

For Crepes: In a blender, combine eggs, bake mix, curry powder, cream and water. Blend on high speed until batter is thin and smooth. Melt 1/4 teaspoon of the butter in an 8-inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom, about 1 minute. Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter to make 8 crepes.

For Filling: Heat oven to 400 degrees. In saucepan, combine carrot, celery and 3/4 cup water and cover. Bring to a boil over high heat, reduce heat to low and simmer 5 minutes until vegetables are tender. Add shrimp and fish, cover and cook until shrimp are pink, about 3 minutes. Remove from heat.

In a large nonstick skillet, melt butter over medium heat, whisk in the bake mix, curry powder and salt. Cook, whisking, until mixture bubbles. Drain liquid from cooking shrimp into the curry mixture and whisk until smooth. Whisk in cream and lemon peel and simmer until thick, about 5 minutes. Gently stir in shrimp mixture and 1 tablespoon parsley.

Butter a shallow baking dish or pan. Arrange a crepe on a plate with first side that was cooked facing down. Spoon about 1/3 cup of shrimp mixture (1/8 of whole amount) across the center of side of crepe. Fold sides of crepe over filling and arrange in prepared baking dish. Repeat with remaining crepes and filling. Dot with butter and remaining parsley and bake until heated through, about 5 minutes. Garnish with lemon slices.

This recipe yields 4 servings.

Carbohydrates: 6.5 grams

Net Carbs: 4.5 grams

Fiber: 2 grams

Protein: 24 grams

Fat: 26 grams

Calories: 372

Source:
Atkins Cookbook at http://atkinscenter.com

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