Curried Chicken Crepes

I love crepes (or pancakes as we call them back home) but I mostly eat them covered in lemon and sugar, but this recipe from Exclusively Food looked so good I had to try it and we both loved these and would definitely make these again.

  

Crepes:

2 large eggs

1/2 cup plain flour

3/4 cup milk

 

For the filling:

2 1/2 cups cooked chicken, chopped

1/2 cup cream of chicken soup

3 tbsp. sour cream

2 tsp curry powder

1/4 cup diced onion

1 1/2 tsp lemon juice

Salt and pepper

1 cup grated cheddar cheese

1/3 cup heavy cream

 

To make the crepes - In a medium bowl, whisk the eggs together, add in the flour and milk and whisk until smooth.  Let stand for 30 minutes.

 

Lightly grease a small frying pan and over medium heat add about 2 tablespoons of the batter and swirl around the pan, cook until the bottom is lightly browned and then flip the crepe and cook until the other side starts to brown.  Place the cooked crepe on a plate and continue cooking the rest of the crepes.

 

To make the filling - Stir the soup, curry powder, lemon juice, diced onion and sour cream together. Add in the chicken and season with salt and pepper.

 

Place about 1/4 cup of the filling onto the bottom half of each crepe.  Roll up each crepe and place them seam side down in a baking dish.  Sprinkle with the grated cheese and pour over the heavy cream.  Bake for 30 minutes at 350.