Curried Chicken Crepes

Recipe by Rita1652
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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