Recipe - Curried Chicken Crepes

1 Batch crepes about 16
4 tablespoon Butter or margarine
1 md Onion; chopped
1 cup Celery; finely chopped
2 tablespoon Allpurpose flour
One half teaspoon Salt
One fourth teaspoon Pepper
2 teaspoon Curry powder
1 cup Chicken broth
3 cup Cooked chicken; minced
One half cup Sour cream; or heavy cream
Chutney; chopped peanuts,
bacon bits and shredded
coconut for toppings

Preheat oven to 375 degrees. Melt butter in large skillet; add onion and
celery and saute until just tendercrisp. Stir in flour and seasonings and
cook 5 minutes. Add broth and bring to simmer until thickened. Remove from
heat and stir in chicken and sour cream. Place a couple heaping tablespoons
or more across center of each crepe, brown side out. Roll and place seam
side down in buttered 13"x9" baking pan. Brush or drizzle with melted
butter. Bake 2025 minutes or until hot and bubbling. Top with chutney,
peanuts, bacon bits and shredded coconut.

Recipe by: MAXIM crepe book Posted to TNT Prodigy's Recipe Exchange
Newsletter by SilkyKitty SilkyKitty@prodigy.net on Aug 17, 1997