Chicken Curry Crepes Recipe

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This recipe is one of my family’s favorites. I have vivid memories of my aunt coming over to our house when I was small, and her shredding a ton of cooked chicken by hand to make this recipe. Basically, these chicken curry crepes are so good that you may want to double this, you can even freeze one pan of it for later. But if you just make one pan, you’ll be sorry, because this reheats very well for lunch the next day, despite the delicate crepes being used. Serve this with a salad and dinner is done! If you love curry (like I do) it’s okay to use a little more too! I’ve purposely made extra sauce for this to ensure that everything gets nice and coated.

Crepe Recipe

from Better Homes and Gardens New Cook Book

In a bowl, combine 2 beaten eggs, 1 1/2 cups milk, 1 cup all-purpose flour, 1 tablespoon cooking oil, and 1/4 teaspoon salt; beat until combined. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in around 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. It’s not necessary to place a paper towel in between each crepe, they won’t stick together too much. Just treat them gently, they are delicate little guys. Also, most avid French chefs will tell you that it’s advisable to throw the first crepe away – this is up to you. The reasoning for this is because the texture of the first crepe won’t turn out like the rest, due to the temperature of the pan still figuring itself out. If your first crepe turns out alright though, then keep it. It’s going to be covered with all the yummy filling and sauce anyhow. Or let your dog have it like I do 🙂

Chicken Curry Crepes

2 cups cooked chicken
1 1/2 cups chicken broth
2-5 tablespoons of flour
1 tablespoon curry
1 cup milk
1/2 teaspoon salt
1 cup chopped celery
1/2 cup onion
Parmesan cheese

Prepare crepes and chicken ahead of time. Saute celery and onion until tender in a little bit of olive oil. Heat chicken broth in a saucepan over medium heat. Whisk the flour into the milk with a fork or a whisk, and add gradually to the broth, whisking constantly, to combine the flour. Add the salt and curry, and simmer. The sauce will thicken as it cooks, continue whisking occasionally. Save 1 cup of this sauce and set it aside. Then add the celery, onions, and chicken to the sauce in the pan. Fill each crepe with about two tablespoons of the chicken mixture, and place seam side down into a lightly greased 9×13 glass pan. Pour reserved sauce over crepes, making sure each crepe has some on it. Sprinkle with Parmesan cheese, bake at 350 for 15-20 minutes. Voila!