Chicken curry crepes circa 1983

4 servings

Ingredients

Quantity Ingredient
Shared by Dorothy Hair 6/94
CHICKEN CURRY CREPES-----
1 cup Onion -- chopped
1 cup Apple -- Tart
Unpeeled -- chopped
⅓ cup Butter
⅓ cup Flour
1 Bouillon cube -- Chicken
1 tablespoon Curry Powder
½ teaspoon Salt
½ teaspoon Ginger -- ground
½ teaspoon Pepper -- white
3 cups Milk -- non-fat
2 cups Chicken -- cooked
Coarsely chopped
⅓ cup Peanuts
⅓ cup Raisins
¼ cup Coconut -- flaked
12 Crepes
CONDIMENTS-----
Chutney
Onions -- Green
Coconut
Raisins
Peanuts
CREPES----- water
2 Eggs
¾ cup Flour
⅓ cup Dry milk -- non-fat
2 tablespoons Oil
¼ teaspoon Salt
> source <---------
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:

Directions

-

=========================> Chicken <========================== Saute onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.

* * Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place ⅓ cup chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if desired.

==========================> Crepes <=========================== =============== Reply 4 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-MISC-MEGA To: ASXV66A JAMES KILGORE Date: 06/17 From: ASXV66A JAMES KILGORE Time: 1:05 AM

Recipe By :

From: Terri Woltmon

04-15-94 (20:09) Num (4) Cooking

Related recipes