Curry Chicken Crêpes
Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results refrigerate the batter for at least an hour before use.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at challengedairy.com.
Cooking tools:
- Blender
- Nonstick skillet
- Crepe pan
- Pastry brush
- Cooling rack
- Spatula
- Food storage bag
- Sealed container
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
- Baking dish
- Flat surface
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
- Stove
- Plate
- Spice grinder
- Fine-mesh sieve
Ingredients
- 3 Tablespoons Challenge Butter, melted (plus additional 1 or 2 teaspoons for crêpe pan and baking dish)
- 1 cup milk
- 3 large eggs
- 1 cup flour
- 2 Tablespoons sugar
- ¼ teaspoon salt
- 2 Tablespoons Challenge Butter
- 1 cup chopped onions
- 1 Tablespoon curry powder
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons water
- 8 oz (1 package) cream cheese
- 1 teaspoon salt
- 1½ cups celery, chopped
- 3½ to 4 cups cooked skinless chicken, cut into ½-inch pieces
- ½ cup sliced almonds
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