Curried Chicken Crepes Recipe
Servings: 12
Ingredients
- 1 x Batch crepes (about 16)
- 4 Tbsp. Butter or possibly margarine
- 1 med Onion, minced
- 1 c. Celery, finely minced
- 2 Tbsp. All-purpose flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 tsp Curry pwdr
- 1 c. Chicken broth
- 3 c. Cooked chicken, diced
- 1/2 c. Lowfat sour cream, or possibly heavy cream Chutney, minced peanuts, bacon bits and shredded coconut for toppings
Directions
- Preheat oven to 375 degrees. Heat butter in large skillet; add in onion and celery and saute/fry till just tender-crisp. Stir in flour and seasonings and cook 5 min. Add in broth and bring to simmer till thickened. Remove from heat and stir in chicken and lowfat sour cream. Place a couple heaping Tbsp. or possibly more across center of each crepe, brown side out. Roll and place seam side down in buttered 13"x9" baking pan. Brush or possibly drizzle with melted butter. Bake 20-25 min or possibly till warm and bubbling. Top with chutney, peanuts, bacon bits and shredded coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 151 | |
| Calories from Fat 106 | 70% |
| Total Fat 11.89g | 15% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 198mg | 8% |
| Potassium 145mg | 4% |
| Total Carbs 2.57g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.84g | 1% |
| Protein 8.24g | 13% |
