Curry Chicken Crepes

Hi guys!  I must be on a cooking kick lately.  I've got another family favorite recipe for you today.  This is one that my kids ask for.  All. The. Time.  Even my pickiest eater will gobble these up, which makes them a win in my book even if it is a little bit time consuming to make the crepes.

Until I tried these Curry Chicken Crepes several years ago, I had never eaten savory crepes before.  In my mind crepes were only for dessert, but this changed my opinion completely.  These crepes are a yummy combination of sweet and {slightly} spicy, crunchy and creamy.  Crepes are easy to make once you get the hang of it, they just take a little while since you have to cook them one at a time. You could make them a day in advance and keep them in the refrigerator to make dinner time easier. The filling cooks up quickly so you can serve these on even the busiest night.

Curry Chicken Crepes

Basic Crepes

{makes approx. 16 6-inch crepes}

3 eggs

½ tsp. salt

¼ C. water

1 C. milk

1¼ C. flour

3 Tbsp. melted butter

Mix all ingredients in a blender. Batter will be thin. Pour a small amount of batter into a warm {med. heat} buttered skillet and swirl around to make a thin layer in the bottom of the pan.  Cook for 30-40 seconds until golden brown around the edges and center looks dry.  Flip crepe over and cook opposite side for 15-30 seconds.

Curry Chicken Filling

{fills 16 crepes}

4 Tbsp. butter

1 med. onion, chopped

1C. celery, finely chopped

2 Tbsp. flour

½ tsp. salt

¼ tsp. pepper

2 tsp. curry powder

1 C. chicken broth

3 C. cooked chicken, diced

½ C. sour cream

chopped peanuts and sweetened coconut for serving

Preheat oven to 375º.  Melt butter in a large skillet. Add onion and celery and saute until tender-crisp.  Stir in flour and seasonings.  Cook for 5 minutes.  Add broth and bring to a simmer until thickened.  Remove from heat and stir in chicken and sour cream.

Place a couple of heaping spoonfuls down the center of each crepe.  Roll and place seam-side down in a buttered 9x13 pan.  Brush or drizzle with a little more melted butter.  Bake for 20-25 minutes or until hot and bubbling.  Top with chopped peanuts and shredded sweetened coconut.  You can also add a little mango chutney on top, if you like.

I always use mild curry powder to make it palatable for my whole family, but if you like a little kick to your curry, by all means spice it up!  If you really don't have time to make crepes, you could add a little more chicken broth to thin the filling into more of a sauce and serve it over rice with the peanuts and coconut on top.   

I’ll be linking up to some of my favorite link parties.  Come and check them out!

Enjoy!

Amy