OLIVE AND CHICKEN CURRY CREPES
This is in my top five favorite meals of all time. This is the meal I would serve if a French chef was coming to dinner. A very flavorful main dish that your taste buds will be amazed at!
Provided by LEAH DRISCOLL
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 45m
Yield 7
Number Of Ingredients 17
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.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 32 g, Cholesterol 154.5 mg, Fat 21.2 g, Fiber 2.1 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1185.1 mg, Sugar 7.6 g
CURRIED CHICKEN BREAST CREPES
Not hot but just the right touch of flavor from the curry to make this a delicious and attractive dish.
Provided by Bergy
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
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.
OLIVE AND CHICKEN CURRY CREPES
This is in my top five favorite meals of all time. This is the meal I would serve if a French chef was coming to dinner. A very flavorful main dish that your taste buds will be amazed at!
Provided by LEAH DRISCOLL
Categories Savory Crepes
Time 45m
Yield 7
Number Of Ingredients 17
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.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 32 g, Cholesterol 154.5 mg, Fat 21.2 g, Fiber 2.1 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1185.1 mg, Sugar 7.6 g
CURRIED CHICKEN CREPES
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!!!!
Provided by Rita1652
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
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!
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