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| Curried Chicken Crepes
2 teaspoons of soft margarine
1/2 medium onion, chopped
1/2 cup of diced celery
1 tablespoon of all purpose flour
1 1/2 teaspoons of curry powder
1/4 teaspoon of salt
1/2 cup of chicken stock
1 1/2 cup of diced cooked chicken, about 3/4 pound of boneless chicken breasts
1/4 cup of light sour cream
1/4 cup of low fat plain yogurt
8 basic crepes
yogurt, chutney, green grapes
In a saucepan, melt margarine over medium heat, add onion and celery, and cook, stirring until onion is softened. Add flour, curry powder and salt, cook, stirring for 1 minute.
Whisk in chicken stock and bring to simmer while whisking. Reduce heat to low and simmer, stirring for 2 minutes. Remove from heat and stir in chicken, sour cream and yogurt. Taste and add more curry powder if desired.
Place 2 or 3 large spoonfuls of chicken mixture across center of each crepe. Roll up and place seam side down in lightly greased shallow baking dish.
Bake in 375ºF. oven for 20 minutes or microwave at high (100%) power for 2 minutes or until heated through. Garnish each serving with a spoonful or yogurt, another of chutney and some grapes. Makes 4 servings 2 crepes each
Basic Crepes 2
1/2 cup of all purpose flour
a pinch of salt
2 egg whites, lightly beaten
1/3 cup of milk
1/3 cup of water
1/2 teaspoon of soft margarine
In a bowl combine the flour and salt. Make a well in center and add egg whites. While whisking, gradually add milk and water, whisking until mixture is smooth.
Heat a small nonstick skillet or crepe pan (6 to 8 inches) over medium high heat. Add margarine and brush over bottom of pan. Add 1 to 2 tablespoons of batter and swirl to cover bottom of pan. You should have just enough batter to lightly coat bottom of pan, pour off any excess. shake pan and cook until edges begin to curl and crepe no longer sticks to pan. Turn crepe and cook for a fee seconds or until golden. Remove from pan and set aside. Repeat with remaining batter. You shouldn't need to add any more margarine.
Crepes can be made in advance, stack between waxed paper and refrigerate for 1 day or freeze up to 1 month. Makes eight (8 inch) crepes
Or try this Basic Crepe recipe
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Curry Cookbooks
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