Best 3 Curry Chicken Crepes Recipes

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.

CURRY CHICKEN CREPES

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Add the onion and celery; cook, stirring often, until softened, about 5 minutes. Reduce the heat to medium and add the curry powder and cayenne and cook for another 1 minute. Stir in the flour and cook, whisking constantly, until the flour has lost its raw taste, about 2 minutes. Whisk in the broth and raisins. Bring the mixture to a boil, reduce to a simmer, and cook, whisking often, until thickened, about 5 minutes. Add the cream, season with salt and pepper, increase the heat to high and boil to thicken for about 3 minutes. Strain about 1 cup of the mixture through a fine sieve to use as the sauce. Combine the remaining cream mixture with the cooked chicken and stir well to blend. Taste and season with salt and pepper. Heat the oven to 350°F. Lightly butter a medium baking dish. Arrange the crêpes flat on a large work surface. Divide the chicken filling evenly among them (about 1/3 cup each), spooning it in the center of each crêpe. Roll each crêpe into a thick cylinder. Arrange the filled crêpes in a single layer in the baking dish. Pour the reserved sauce over the center of the crêpes. Bake, uncovered, until the sauce is bubbly and the crêpes are lightly browned on the edges, about 20 minutes. Sprinkle with the toasted almonds and cilantro and serve

CURRY CHICKEN CREPES

Steps:

• 1. In a medium saucepan, melt the butter over medium-high heat. 2. Add the onion and celery cook, stirring often, until softened, about 5 minutes. 3. Reduce the heat to medium and add the curry powder and cayenne and cook for about 1 minute. 4. Stir in the flour and cook, whisking constantly, until the flour has lost its raw taste, about 2 minutes. 5. Whisk in the stock and raisins. 6. Bring the mixture to a boil, reduce to a simmer, and cook, whisking often, until thickened, about 5 minutes. 7. Add the cream, season with salt and pepper, increase the heat to high and boil to thicken for about 3 minutes. 8. Strain about 1 cup of the mixture through a fine sieve to use as the sauce. 9. Combine the remaining cream mixture with the cooked chicken and stir well to blend. Taste and season with salt and pepper. 10. Heat the oven to 350 degrees F. 11. Lightly butter a medium baking dish. Arrange the crepes flat on a large work surface. 12. Divide the chicken filling evenly among them (about 1/3 cup each), spooningit in the center of each crepe. 13. Roll each crepe into a thick cylinder. 14. Arrange the filled crepes in a single layer in the baking dish. Pour the reserved sauce over the center of the crepes. 15. Bake, uncovered, until the sauce is bubbly and the crepes are lightly browned on the edges, about 20 minutes. 16. Sprinkle with toasted almonds and cilantro and serve.