10
Curried Chicken Crepes
1 batch crepes (about 16)
4 tbsp. (60 ml) butter or margarine
1 onion, medium
1 cup (250 ml) celery, finely diced
2 tbsp. (30 ml) all-purpose flour
1/2 tsp. (3 ml) salt
1/4 tsp. (1.5 ml) pepper
2 tsp. (10 ml) curry powder
1 cup (250 ml) chicken broth
3 cups (750 ml) diced cooked chicken
1/2 cup (125 ml) sour or heavy cream
Preheat oven to 375
°
F (190
°
C). Melt butter in a large skillet; add onion and celery
and sauté unit just tender-crisp. Stir in flour and seasonings and cook 5 minutes.
Add broth and bring to simmer until thickened. Remove from heat and stir in
chicken and cream. Place heaping tablespoon or two of mixture across center of
each crepe, brown side out. Roll and place seam side down, in a buttered 13" x
9" (33 cm x 23 cm) baking pan. Brush or drizzle with melted butter. Bake 20-25
minutes or until hot and bubbling. Serve with crepes: Chutney, peanuts,
shredded coconut, bacon bits.
Beef Stroganoff Crepes
1 batch crepes (about 16)
1/4 cup (60 ml) butter or margarine
1/2 cup (125 ml) onions, minced
1 lb. (454 g) ground beef [or 2 cups (500 ml) finely chopped cooked
roast beef]
2 tbsp. (30 ml) all-purpose flour
2 tsp. (10 ml) salt
1/4 tsp. (1.5 ml) pepper
1/4 tsp. (1.5 ml) paprika
1 10-1/2 oz.(294 g) can condensed cream of mushroom soup
1 cup (250 ml) sour cream
Preheat oven to 350
°
F (190
°
C) . In a skillet, over medium heat, melt butter until
hot, add onions and fry until golden. Add meat and next four ingredients. Fry,
stirring until meat is brown. Add undiluted soup; simmer 10 minutes, stirring
occasionally. Remove from heat and stir in cream. Place heaping tablespoon or
two of mixture across center of each crepe, brown side out. Roll and place seam
side down in buttered 13" x 9" (33 cm x 23 cm) casserole. Drizzle or brush with
melted butter. Bake 15 - 20 minutes until hot. Serve with additional sour cream,
chopped parsley or chives.
Fresh Mushroom Crepes
1 batch crepes (about 16)
