Wednesday, November 3, 2010
A Crepe Beginning
Indian Chicken Crepes
1 ½ cups chopped cooked chicken
8 oz plain low fat yogurt
2 tablespoons raisins
2 tablespoons sliced green onion
2 tablespoons chopped sweet pickle
½ to 1 teaspoon curry powder
1/8 teaspoon ground red pepper
¾ cup rye flour*
¼ cup AP flour
1 teaspoon baking powder
1 ½ cup milk
2 eggs, lightly beaten
1 tablespoon vegetable oil
1/3 cup chopped dry roasted peanuts
Combine chicken, yogurt, raisins, onion, pickle, curry powder and red pepper. Mix well, cover and chill.
Combine dry crepe ingredients. Combine liquid crepe ingredients and add to dry ingredients, mixing well. Heat 6-7 inch crepe pan or skillet over medium heat. Lightly spray with non-stick cooking spray or oil before making each crepe. Pour about ¼ cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly. Cook 1 to 1 ½ minutes or until top looks dry. Turn; cook an addition 1 minute. Cool. Stack between sheets of waxed paper.
Stir peanuts into chicken mixture just before serving. Spoon about 2 tablespoons filling along less evenly browned side of each crepe. Fold or roll up sides to cover filling. Serve immediately.
*Note: The original recipe called for ¾ cup Quaker Oat Bran, 1 cup skim milk and 3 egg whites. I didn’t have Quaker Oat Bran, so this was my substitute.
This was my first venture into making crepes. They were easy enough to make really; pour, swirl, cook and turn. I rather enjoyed making them. But when it came to eating them; well , frankly, I preferred the filling and could have done without the crepe part of it. I thought they seemed tough. Hubby seemed to like them alright, but I dunno if he was just being a good sport or really DID like them. Perhaps my substitutions made them tougher than normal, but I don’t think so, based upon my further experiments with a different recipe.
At any rate, the filling was really good, but since I got it out of a health food booklet, I really felt it needed salt. The curry powder did add great flavor, though.