Crepes with Curried Seafood or Chicken

Filling:
1 large onion, chopped
2 green apples, peeled and chopped
2 ribs celery, chopped
6 T butter
2 T curry powder
6 T flour
3 c stock (see recipe)
1 c heavy cream
3 cups cooked seafood or chicken (see recipe)
Salt

Cook onion, apple and celery in butter until soft. Stir in curry powder and flour and cook, stirring, for 3 or 4 minutes. Add stock (use fish fumet or bottled clam juice if pancakes are to be stuffed with shellfish, chicken stock for chicken). Simmer, covered, for 2 hours. Press through a sieve or whirl smooth in a blender. Add the cream, then taste and add salt and more curry powder if desired. Reserve 2 cups of the sauce and add the shellfish (shrimps, crabmeat or lobster) or chicken cut in small dice. Put a larfe spoodfull on the unbrowned side of each pancke, roll and arrange on a buttered shallow baking dish, side by side. Pour over remaining sauce and put in hot oven or under the broiler until hot and flecked with brown. Serves six or more.

Crepes:
3 eggs
1 c milk
1 c flour
3/4 t salt
2 T cognac
1/4 c melted butter

Mix all the ingredients together and beat or whirl in a blender until smooth. Let stand and hour before using. Heat a 6 or 7 inch skillet or crepe pan, brush with melted butter, then pour about 2 tablespoons of the mixture. Tip and roll the pan so that the batter flows evenly over the bottom. When browned on the bottom, slide onto a plate over a pan ot hot water to keep warm. (it is not necessary to turn). Continue until all crepes are made.
Very good with chicken, have not tried seafood.