Ingredients

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

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Chicken Curry Crepes Circa 1983

Servings: 4

=) 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.
** 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.
=) Crepes (= KILGORE
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