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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Curry and chicken are rolled up in a thin, tender crepe and refridged so can be made a day ahead as not to fuss with guests!!!! Ingredients:
1 lb cooked chicken, sliced |
1 large potato, diced and boiled till almost tender |
3/4 cup all-purpose flour |
1 cup milk |
1 beaten egg |
salt & pepper |
nonstick spray coating |
1 large onion, finely sliced |
2 garlic cloves, minced |
1 teaspoon light brown sugar |
2 -3 teaspoons curry powder |
1 teaspoon turmeric |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/4 cup milk |
cilantro |
yogurt |
2 tablespoons melted butter |
Directions:
1. For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
2. In a blender mix well.
3. Spray a 6-inch skillet with nonstick spray coating.
4. Preheat skillet; then remove skillet from heat.
5. Pour in 1-2 tablespoons batter.
6. Lift and tilt skillet to spread batter.
7. Return to heat; brown on one side only.
8. Invert skillet over paper towels; remove crepe.
9. Repeat with remaining batter.
10. For filling, spray a cold medium saucepan with nonstick spray coating.
11. Heat saucepan over medium heat.
12. Add onion and garlic.
13. Cook until onion is tender, stirring often.
14. Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
15. Then, stir in condensed soup and the 3 tablespoons milk.
16. Add chicken and potato.
17. Remove from heat.
18. Remove 3/4 cup of the soup mixture; cover and chill.
19. To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
20. Roll up.
21. Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
22. Cover and chill for 2 to 24 hours.
23. Before serving, stir the reserved soup mixture.
24. Spoon soup mixture on top of filled crepes.
25. Cover and bake in a 350 degree F.
26. oven about 30 minutes or until heated through.
27. If desired, cilantro and yogurt!
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