Creamed Vegetables in Curry-Flavored Crepes

FOR CREPES: Sift flour, salt, curry powder and pepper into a bowl and make a well in the center. Add the milk, oil and egg and beat until smooth. Set aside for 20 minutes. Rub an omelet or crepe pan with a ball of paper towel dipped in melted butter or oil. Pour a thin layer of the batter. Cook until golden underneath, then turn and cook the other side. Cook all of the crepes in this way, stacking together when done.

FOR SALSA: Mix ingredients together, adding salt and pepper to taste.

FOR FILLING: Parboil the vegetables in lightly salted water. Drain thoroughly. Melt the butter in a large saucepan and stir in the flour. Add milk with salt and pepper to taste and stir until thickened. Stir in sour cream, cheese, parsley, basil and vegetables. Fill crepes. Serve with the tomato salsa.

NOTE: Both the crepes and filling can be made up to 2 days in advance. Stack crepes with waxed paper or plastic wrap in between. Store filling in a sealed plastic container. Microwave on medium or reheat in a warm oven.