Curried Chicken Crepes

• Ready In: 1 hr 30 mins
• Serves: 4-6
• Yields: 6 crepes

Ingredients

• Crepes

• 1  bottle beer
• 1  cup flour
• 2  tablespoons brown sugar
• 1  egg
• 1⁄4 cup  oil

• Filling

• 1 1⁄2 cups  cooked chopped chicken
• 1  green onion
• 1  package  hollandaise sauce
• 4  ounces cream cheese
• 1  tablespoon curry powder
• 6  dinner size  crepes

Directions

1. Crepes: Mix ingredients until well blended and let batter sit at room temperature for 30 minutes or longer.
2. Pour by ladleful into heated non stick pan and coat bottom of pan evenly with batter.
3. Cook on medium heat until edges appear to be pulling away.
4. Gently turn over with a thin wide flipper.
5. Let other side cook for about 1 minute.
6. Makes 6 dinner size crepes.
7. Assembly: Mix hollandaise sauce according to package directions.
8. Spread 1 portion of cream cheese just off centre on one crepe.
9. Place 1/4 cup chicken on cream cheese, pour 2tbsp.
10. hollandaise on top.
11. Sprinkle with a few green onions and roll up.
12. Repeat for all six crepes.
13. Place crepes side by side in a greased casserole.
14. Pour remaining sauce over crepes and sprinkle with curry powder.
15. Cover and bake at 350 for 35 to 40 minutes.
16. Uncover and broil until browned in spots.
17. Great for a brunch or serve with a tossed green salad for a light dinner.