Curried Chicken Crepes

Rita~'s Note:

Curry and chicken are rolled up in a thin, tender crepe and refridged so can be made a day ahead as not to fuss with guests!!!!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb cooked chicken , sliced
• 1 large potato , diced and boiled till almost tender
• ¾ cup all-purpose flour
• 1 cup milk
• 1 beaten egg
• salt & pepper
• nonstick spray coating
• 1 large onion , finely sliced
• 2 garlic cloves , minced
• 1 teaspoon light brown sugar
• 2 -3 teaspoons curry powder
• 1 teaspoon turmeric
• 1 (10 ¾ ounce) can condensed cream of mushroom soup
• ¼ cup milk
• cilantro
• yogurt
• 2 tablespoons melted butter

Directions:

1. For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
2. In a blender mix well.
3. Spray a 6-inch skillet with nonstick spray coating.
4. Preheat skillet; then remove skillet from heat.
5. Pour in 1-2 tablespoons batter.
6. Lift and tilt skillet to spread batter.
7. Return to heat; brown on one side only.
8. Invert skillet over paper towels; remove crepe.
9. Repeat with remaining batter.
10. For filling, spray a cold medium saucepan with nonstick spray coating.
11. Heat saucepan over medium heat.
12. Add onion and garlic.
13. Cook until onion is tender, stirring often.
14. Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
15. Then, stir in condensed soup and the 3 tablespoons milk.
16. Add chicken and potato.
17. Remove from heat.
18. Remove 3/4 cup of the soup mixture; cover and chill.
19. To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
20. Roll up.
21. Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
22. Cover and chill for 2 to 24 hours.
23. Before serving, stir the reserved soup mixture.
24. Spoon soup mixture on top of filled crepes.
25. Cover and bake in a 350 degree F.
26. oven about 30 minutes or until heated through.
27. If desired, cilantro and yogurt!

Reviews

[Sally S]

This was such an easy meal - I used up some chicken from the previous night's roast. The only alterations I made were to add some finely chopped carrots as I was worried that the kids wouldn't like the mushroom soup. Anyway, the whole family loved this meal which is testament enough and making it ahead is such a great idea! I will definitely make this again!

[Trixyinaz]

Sorry Rita, wish I could give this more stars. This dish really wasn't to my liking as much as I had hoped. DH liked the chicken and onion mix but didn't care for the crepes. I had to agree. The crepes were very bland and mushy and too flour tasting. I always try to give a recipe two tries. Next time I think I will make my crepes (recipe not posted yet) and add cilantro to the batter before making the crepe (My recipe for crepes is a little different). We didn't serve cilantro or yogurt with the meal so maybe that could be some of the problem. However, I liked the flavor of the curry and turmeric, and the color of the food was bright yellow (I took a picture and will post shortly). Next time I think would like to add fresh chopped mushrooms to help break up the onions and chicken a bit. There just wasn't enough mushrooms from the soup.

[Rita~]

FYI turmeric does stain!