Curried Chicken Crepes

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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!!!!!

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Steps

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For crepes , combine all-purpose flour , the 1 cup milk , egg , butter , salt , and pepper.

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In a blender mix well.

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Spray a 6-inch skillet with nonstick spray coating.

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Preheat skillet.

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Then remove skillet from heat.

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Pour in 1-2 tablespoons batter.

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Lift and tilt skillet to spread batter.

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Return to heat.

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Brown on one side only.

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Invert skillet over paper towels.

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Remove crepe.

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Repeat with remaining batter.

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For filling , spray a cold medium saucepan with nonstick spray coating.

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Heat saucepan over medium heat.

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Add onion and garlic.

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Cook until onion is tender , stirring often.

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Add brown sugar , turmeric , and curry powder.

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Cook and stir for 1 minute more.

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Then , stir in condensed soup and the 3 tablespoons milk.

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Add chicken and potato.

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Remove from heat.

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Remove 3 / 4 cup of the soup mixture.

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Cover and chill.

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To assemble , spoon some of the chicken mixture onto the unbrowned side of each crepe.

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Roll up.

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Place filled crepes , seam side down , in a 13x9x2-inch baking dis.

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Ingredients

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cooked chicken, potato, all-purpose flour, milk, egg, salt & pepper, nonstick spray coating, onion, garlic cloves, light brown sugar, curry powder, turmeric, condensed cream of mushroom soup, cilantro, yogurt, butter