Chicken Curry Crepes Food

CHICKEN BROCCOLI CREPES

Steps:

• In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

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!

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.

CHICKEN CURRY CREPES

Steps:

• Preheat oven to 350.
• Saute onion and parsley until onion is soft but not brown.
• Stir in flour and curry and cook for a couple of minutes.
• Gradually stir in chicken broth and cream.
• When smooth, add coconut and simmer for five minutes.
• Add half the curry sauce to the chicken and raisins.
• Place 2 to 3 tablespoons of chicken mixture on each crepe.
• Roll the crepes and place seam side down in a buttered baking dish.is.
• Cover with remaining curry sauce.
• Crepes may be refrigerated at this point for several hours or baked in preheated oven for 30 minutes or until sauce bubbles.
• Sprinkle with nuts and bake for five minutes.

CHICKEN AND ASPARAGUS CREPES

Steps:

• Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
• Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
• Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

EASY CHICKEN-STUFFED CREPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
• Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
• Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
• Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.