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Chicken Curry Crepes




Source of Recipe


a cook's wares


List of Ingredients




8 Tbs unsalted butter (or 6 Tbs unsalted butter plus 2 Tbs olive oil)
1 small onion, finely chopped
1 rib celery, thinly sliced
1 Tbs curry powder, or to taste
Pinch cayenne, or to taste
¼ cup all-purpose flour
2 cups homemade or low-salt canned chicken stock
¼ cup golden raisins
½ cup heavy cream
Sea salt and freshly ground black pepper to taste
2 ½ cups of ½” pieces of cooked chicken, from about 3 boneless chicken breasts
8 crêpes
3 Tbs toasted sliced almonds
Chopped tomatoes and chopped fresh cilantro, for garnish



Recipe



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 heat to medium and add the curry powder and cayenne and cook for another minute. Stir in the flour and cook, whisking constantly, until the flour has lost its raw taste, about 2 minutes. Whisk in the stock and raisins. Bring 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. Pour about ¾ cup of the mixture into a small bowl and reserve for use as sauce.

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

Heat 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 into the center of each crepe. Roll each crêpe into a thick cylinder. Arrange the filled crêpes in a single layer in the baking dish. Pour reserved sauce over top of the crêpes. Bake, uncovered until sauce is bubbly and the crêpes are lightly browned on the edges, about 20 minutes. Sprinkle with toasted almonds and tomatoes and cilantro. Serves 4.