For our main course, I was going to make Curried Seafood Crepes, but we have had a lot (for Evansville) of snow this week. It's only been 4 weeks since my total hip replacement surgery. I'm doing great, but still being a bit paranoid about risking a fall. So I haven't been to the grocery store this week. I had chicken tenders in the freezer, so decided to use the crepe batter recipe from the seafood crepes, but to modify a curried chicken crepe filling recipe I found at Fine Cooking http://www.finecooking.com/recipes/curry-chicken-crepes.aspx
INGREDIENTS
8 Tbsp soy free Earth Balance buttery spread
1 small onion, finely chopped
1 rib celery, thinly sliced
1 Tbsp curry powder
Pinch of cayenne
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup chutney (or raisins)
1/2 cup almond milk
Salt & pepper to taste
2 1/2 cups cooked chicken, cut into 1/2 inch pieces (if poaching the chicken for this recipe, put a couple of slices of fresh ginger in the poaching water for flavor)
8 crepes
3 Tbsp sliced almonds, toasted
(Optional chopped cilantro - I have that gene that makes cilantro taste like soap, so I don't use it)
COOKING INSTRUCTIONS
Melt buttery spread in skillet. Add onion and celery. Cook about 5 minutes over medium high heat. Reduce heat and add curry powder and cayenne. Cook about 1 minute. Whisk in flour and cook about 2 minutes. Whisk in chicken broth and chutney. Bring to a boil, reduce to simmer, and cook, whisking often, until thickened, about 5 minutes. Add milk, salt, and pepper. Boil about 3 minutes. Strain about 1 cup through fine sieve and set aside to use as sauce. Return what caught in sieve plus chicken to skillet with remaining filling and heat through.
Preheat oven to 350 degrees. Lightly grease baking dish. Fill crepes, roll, and arrange in single layer in baking dish, seam side down. Pour strained sauce over center of crepes. Bake uncovered about 20 minutes. Sprinkle with almonds.
I served the crepes with a tossed salad and steamed green beans.
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