Chicken Curry Crepes Circa 1983

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Yield:

Ingredients:


	CHICKEN CURRY CREPES-----
1 cup	Onion -- chopped
1 cup	Apple -- Tart
	Unpeeled -- chopped
1/3 cup	Butter
1/3 cup	Flour
1	Bouillon cube -- Chicken
20 ml	Curry Powder
1/2 tsp	Salt
1/2 tsp	Ginger -- ground
1/2 tsp	Pepper -- white
3 cup	Milk -- non-fat
2 cup	Chicken -- cooked
	Coarsely chopped
1/3 cup	Peanuts
1/3 cup	Raisins
1/4 cup	Coconut -- flaked
12	Crepes
	CONDIMENTS-----
	Chutney
	Onions -- Green
	Coconut
	Raisins
	Peanuts
	CREPES-----
1 cup	-water
2	Eggs
3/4 cup	Flour
1/3 cup	Dry milk -- non-fat
40 ml	Oil
1/4 tsp	Salt

Method:

=) Chicken (= Saute onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.

** Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place 1/3 cup chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if desired.

=) Crepes (= KILGORE

AM

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