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.

Comments: The crepes can be filled and refrigerated up to a day ahead. Just add a little extra baking time so they will heat through.

This recipe is a bit longer than most, as is the ingredient list, but its well worth the little bit of extra work.

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