1/2 cup all-purpose flour
1 egg + 1 egg yolk
1 cup nonfat milk
1 teaspoon oil with a dash of toasted sesame oil

Seafood Filling and Sauce
4 cups fish stock-see link
8 ounces white button mushrooms, cut into quarters
1/2 pound cod fillets, cut into 10 strips
8 ounces scallops
6 tablespoons cornstarch mixed with 6 tablespoon water
1 cup strained yogurt � see link
1/4 cup Parmesan cheese



1. The pancakes: In a large mixing bowl, beat the flour, eggs, and milk until smooth and let rest for 20 minutes.

2. Heat the oil in the bottom of a nonstick 8 inch omelet pan, swirling it around to cover the entire bottom surface. Turn the pan upside down and pour excess oil into the batter. Whisk the oil into the batter.

3. Pour a scant 1/4 cup of batter into the pan rolling the pan around to evenly distribute the batter over the entire bottom of the pan. Cook over medium-high heat until the top turns waxy and dull, turn over and cook on other side for 1 minute. Continue with the rest of the batter. Stack the pancakes as they are done.

4. The seafood filling: Pour the fish stock into a saucepan and heat to a rolling boil. Add the mushrooms and cook for 1 minute. Strain, reserving the mushrooms and liquid separately. Place the mushrooms in a small, covered bowl.

5. Return the fish stock to the saucepan and bring to a rolling boil again. Add the cod and scallops. Cover with a piece of waxed paper, cut to fit the pan, pressing it down to seal the surface. Watch for bubbles under the paper, lower the heat to a simmer, and cook for 4 minutes. Strain, reserving the seafood and liquid separately. Transfer the seafood to a large bowl, cover, and set aside.

6. Return the fish stock to the saucepan, add the cornstarch mixture, and return to a boil, stirring constantly until thickened-about 1 minute. Strain into another saucepan. Remove 1 cup and stir into the cooked seafood. Gently stir in half of the strained yogurt. Fold the remaining yogurt into the reserved cooking liquid to make a sauce.

7. To serve: On a large ovenproof serving platter, lay a crepe brown side up and spoon 1/4 cup of filing down the center. Fold the sides of the crepe over the filling and flip over so fold is on the bottom. Fill the other crepes. Spoon the reserved sauce over top of filled crepes. Sprinkle with cheese and paprika.

8. Place the pan under a broiler to brown the top, about 3 minutes. Remove and sprinkle with parsley.

9. Serve two crepes per person.

Graham Kerr fills light crepe pancakes with cod and scallops topped with a creamy fish sauce.

Seafood Pancakes Kareena
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