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Chicken Curry Crepes Circa 1983 Recipe

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0 votes | 1636 views
Servings: 4

Ingredients

Cost per serving $1.17 view details
  • CHICKEN CURRY CREPES-----
  • 1 c. Onion -- minced
  • 1 c. Apple -- Tart Unpeeled -- minced
  • 1/3 c. Butter
  • 1/3 c. Flour
  • 1 x Bouillon cube -- Chicken
  • 1 Tbsp. Curry Pwdr
  • 1/2 tsp Salt
  • 1/2 tsp Ginger -- grnd
  • 1/2 tsp Pepper -- white
  • 3 c. Lowfat milk -- non-fat
  • 2 c. Chicken -- cooked Coarsely minced
  • 1/3 c. Peanuts
  • 1/3 c. Raisins
  • 1/4 c. Coconut -- flaked
  • 12 x Crepes CONDIMENTS----- Chutney Onions -- Green Coconut Raisins Peanuts CREPES-----
  • 1 c. -water
  • 2 x Large eggs
  • 3/4 c. Flour
  • 1/3 c. Dry lowfat milk -- non-fat
  • 2 Tbsp. Oil
  • 1/4 tsp Salt

Directions

  1. =) Chicken (= Saute/fry onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry pwdr, salt, ginger, and pepper. Gradually stir in lowfat milk. Cook over medium heat, stirring constantly, till mix just comes to a boil and thickens.
  2. ** Reserve 1 c. sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place 1/3 c. chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 min, or possibly till heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if you like.
  3. =) Crepes (= KILGORE
  4. AM
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Nutrition Facts

Amount Per Serving %DV
Serving Size 525g
Recipe makes 4 servings
Calories 780  
Calories from Fat 408 52%
Total Fat 45.98g 57%
Saturated Fat 19.02g 76%
Trans Fat 0.18g  
Cholesterol 215mg 72%
Sodium 938mg 39%
Potassium 885mg 25%
Total Carbs 61.22g 16%
Dietary Fiber 4.5g 15%
Sugars 26.33g 18%
Protein 32.73g 52%

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