Curried Chicken Crêpes
The warmth of the curry combined with the voluptuous texture of the creamy savory filling make this a 'go-to' favorite!
Servings 6
Ingredients
- 1 batch crêpes approximately 16
- 4 tbsp unsalted butter
- 1 medium yellow onion chopped
- 1 cup celery finely diced
- 2 tbsp all-purpose flour
- ½ tsp kosher salt or to taste
- ¼ tsp freshly ground black pepper or to taste
- 2 tsp curry powder
- 1 cup chicken stock
- 3 cups cooked chicken breast shredded
- ½ cup sour or heavy cream
Instructions
- Preheat oven to 375°FMelt butter in large skillet; add onion and celery and sauté until just tender-crisp. Stir in flour and seasonings and cook 5 minutes.Add chicken stock and bring to a simmer. Cook until thickened. Remove from heat and stir in chicken and cream.
- Place a heaping tablespoon or two of mixture across center of each crêpe, brown side out. Roll and place seam side down in buttered 13-inch by 9-inch baking pan. Brush or drizzle with melted butter and bake 20-25 minutes or until hot and bubbling.
