Using ingredient scrod fillet
Curried Seafood Crepes
- 2 carrots (halved lengthwise)
- 1 filling
- 1 recipe curry crepe batter
- 475 ml chicken stock
- 475 ml dry wine (white)
- 240 ml milk
- 200 gr peas (frozen thawed)
- 130 gr sea scallops (cut into)
- 100 gr scrod fillet (cut into)
- 34 gr bottled major greys chutney (minced)