Curry Chicken Crepes Recipes

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

CURRIED CHICKEN CREPES

Steps:

• 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!

OLIVE AND CHICKEN CURRY CREPES

Steps:

• To Make Crepes: In a medium bowl combine the flour, milk, eggs, oil and salt and beat together for 1 minute, until you have a smooth, thin batter.
• Heat a lightly greased medium skillet over medium heat, pouring in a thin layer of crepe batter that covers bottom of pan. Brown on one side only, repeating until all of the batter is used. Set crepes aside.
• To Make Filling: Melt butter in a large skillet over medium heat and saute celery and onion until just barely tender. Stir in flour, salt and curry, blending well. Dissolve bouillon in water, then pour milk and bouillon mixture into skillet, stirring until well mixed and thickened. Add olives and chicken and mix all together.
• Preheat oven to 400 degrees F (200 degrees C).
• Spoon some of the filling mixture onto the center of each crepe, leaving enough room to fold edges burrito-style. Fold up crepes and place in a lightly greased 9x13 inch baking dish. Sprinkle with cheese.
• Bake in preheated oven for about 12 minutes, or until cheese is melted.

CURRIED CHICKEN BREAST CREPES

Steps:

• Saute the onions and the celery in the butter until the onion is translucent Mix in the salt& curry powder.
• Add flour.
• cook until it bubbles.
• Remove from heat and add sherry.
• Pour in the milk& broth.
• Cook on low heat until smooth& thick.
• Pour half the sauce in a bowl and add the chicken.
• Divide chicken between the ten crepes, fold each one over and place the crepes side by side in a shallow baking dish Pour remaining sauce evenly over the crepes Sprinkle with the Parmesanand bake in a 350F oven for 20-25 minutes.