Curried chicken crepes

16 Servings

Ingredients

Quantity Ingredient
1 Batch crepes <about 16>
4 tablespoons Butter or margarine
1 medium Onion; chopped
1 cup Celery; finely chopped
2 tablespoons All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Curry powder
1 cup Chicken broth
3 cups Cooked chicken; diced
½ cup Sour cream; or heavy cream
Chutney; chopped peanuts, bacon bits and shredded coconut for toppings

Directions

Preheat oven to 375 degrees. Melt butter in large skillet; add onion and celery and saute until just tender-crisp. Stir in flour and seasonings and cook 5 minutes. Add broth and bring to simmer until thickened. Remove from heat and stir in chicken and sour cream. Place a couple heaping tablespoons or more across center of each crepe, brown side out. Roll and place seam side down in buttered 13"x9" baking pan. Brush or drizzle with melted butter. Bake 20-25 minutes or until hot and bubbling. Top with chutney, peanuts, bacon bits and shredded coconut.

Recipe by: MAXIM crepe book Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@...> on Aug 17, 1997

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