Curried Chicken Crepes

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Recipe photo
Hands-on time:
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Yield: 5 cups filling, enough for 10 crepes

Recipe photo

This savory entree is wonderfully warming on a cold day.

Curried Chicken Crepes

Be the first to rate this recipe »
Hands-on time:
Total time:
Yield: 5 cups filling, enough for 10 crepes
Published: 01/01/2010

Ingredients

  • 10 crêpes, made from our King Arthur mix or your favorite recipe.

Filling

  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon curry powder
  • 1/4 cup coconut milk powder
  • 4 tablespoons butter
  • 1 pound boneless chicken breast or thighs, diced in 3/4? cubes
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 cups sliced mushrooms
  • 10 to 12 ounce package frozen chopped spinach, thawed and thoroughly drained
  • 1/2 cup sour cream
  • salt and pepper to taste

Directions

1) Mix the flour, salt, curry powder, and 2 tablespoons of coconut milk powder together.

2) Heat 2 tablespoons of the butter in a sauté pan until sizzling.

3) Toss the chicken in the seasoned flour, and sauté it until it's cooked through. Remove it from the pan, and set aside.

4) Heat the remaining butter in the pan, and sauté the onions, red pepper and mushrooms until tender.

5) Add the chicken and spinach, tossing until warmed through.

6) Stir in the sour cream and the remaining coconut milk powder. Reduce heat to low, to keep mixture warm.

7) Warm the crêpes in a lightly greased pan. Fold the crêpes into quarters, and spoon about 1/2 cup filling into each. Serve warm.

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