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Curry Chicken Crêpes


Serves 4

This is a great way to use leftover chicken. But if you’re going to poach some chicken just for the crêpes, add a few slices of fresh ginger to the poaching liquid for extra flavor.

  • 8 Tbs. unsalted butter
  • 1 small onion, finely chopped
  • 1 rib celery, thinly sliced
  • 1 Tbs. curry powder, or to taste
  • Pinch cayenne, or to taste
  • 1/4 cup all-purpose flour
  • 2 cups homemade or low-salt chicken broth
  • 1/4 cup golden raisins
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 2-1/2 cups 1/2-inch pieces cooked chicken (from about 4 small breast halves)
  • crêpes 
  • 3 Tbs. sliced almonds, toasted
  • 1/4 cup chopped fresh cilantro

In a medium saucepan, melt the butter over medium-high heat. Add the onion and celery; cook, stirring often, until softened, about 5 minutes. Reduce the heat to medium and add the curry powder and cayenne and cook for another 1 minute. Stir in the flour and cook, whisking constantly, until the flour has lost its raw taste, about 2 minutes. Whisk in the broth and raisins. Bring the mixture to a boil, reduce to a simmer, and cook, whisking often, until thickened, about 5 minutes. Add the cream, season with salt and pepper, increase the heat to high and boil to thicken for about 3 minutes. Strain about 1 cup of the mixture through a fine sieve to use as the sauce.

Combine the remaining cream mixture with the cooked chicken and stir well to blend. Taste and season with salt and pepper.

Heat the oven to 350°F. Lightly butter a medium baking dish. Arrange the crêpes flat on a large work surface. Divide the chicken filling evenly among them (about 1/3 cup each), spooning it in the center of each crêpe. Roll each crêpe into a thick cylinder. Arrange the filled crêpes in a single layer in the baking dish. Pour the reserved sauce over the center of the crêpes. Bake, uncovered, until the sauce is bubbly and the crêpes are lightly browned on the edges, about 20 minutes. Sprinkle with the toasted almonds and cilantro and serve.

nutrition information (per serving):
Calories (kcal): 820, Fat (kcal): 55, Fat Calories (g): 500, Saturated Fat (g): 30, Protein (g): 37, Monounsaturated Fat (g): 18, Carbohydrates (mg): 45, Polyunsaturated Fat (mg): 4, Sodium (g): 780, Cholesterol (g): 280, Fiber (g): 3,

Photo: Joanne Smart & Martha Holmberg

Delicious recipe! Since I cooked the chicken, made the crepes and then assembled this dish, it was time consuming. Otherwise, I could see this recipe as quick to assemble and cook with wonderful results. I also increased the curry as another reviewer suggested, and next time will double the raisins as they had a sweetness that compliments the dish. Thanks for the recipe. A keeper!

What a treat. Everyone loved this dish. I used a roasted chicken and already prepared crepes from Whole Foods. That cut down on much of the work. The sauce was rich and lovely. Next time I will increase the curry a little. I prepared the sauce, the filling and rolled the crepes in the afternoon and then poured the sauce over the crepes and heated it right before serving. Great winter meal. I served it with a beet, avocado and feta salad which added some sweet and salty. This dish can handle a flavorful salad because though rich and velvety, it doesn't have a really strong flavor. Highly recommend.

I loved this recipe because it wasn't the usual rich, creamed chicken with cheese sauce. I followed the recipe exactly and had wonderful results using a grocery store rotisserie chicken. I used a full Tbs of the curry and the sauce was delicate, not too strong, but it definitely had the flavor and aroma of curry. The crepe batter recipe is also a good one. I will definitely make them again.

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