Chicken Curry Crepes

Mild Japanese curry, cream and shredded coconut always please dinner guests. Found in Junior League of Honolulu cookbook "A Taste of Aloha". I add 1/2 cup finely chopped granny smith apple to the sauce and substitute half of the raisins for currants. The apple for a super mellow tart sweetness and currants because all that raisin is too syrupy sweet.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 3  tablespoons butter, melted
• 1  cup  finely chopped onion
• 2  teaspoons  chopped fresh parsley
• 3  tablespoons flour
• 2  tablespoons curry powder (I use "S&B Oriental curry powder")
• 2  cups chicken broth
• 1 1⁄2 cups  whipping cream
• 2  tablespoons  shredded coconut
•  salt and pepper
• 4  cups  cubed  cooked chicken breasts
• 3⁄4 cup golden raisins or 3⁄4 cup  regular raisins
• 16  crepes (I use store bought)
• 1⁄3 cup  chopped peanuts (to garnish) (optional)

Directions

1. Preheat oven to 350.
2. Saute onion and parsley until onion is soft but not brown.
3. Stir in flour and curry and cook for a couple of minutes.
4. Gradually stir in chicken broth and cream.
5. When smooth, add coconut and simmer for five minutes.
6. Add half the curry sauce to the chicken and raisins.
7. Place 2 to 3 tablespoons of chicken mixture on each crepe.
8. Roll the crepes and place seam side down in a buttered baking dish.is.
9. Cover with remaining curry sauce.
10. Crepes may be refrigerated at this point for several hours or baked in preheated oven for 30 minutes or until sauce bubbles.
11. Sprinkle with nuts and bake for five minutes.