Olive and Chicken Crepes Filling |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 7 |
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Can substitute milk for cream. Ingredients:
1/4 cup butter |
1 1/4 cups diced celery |
1 cup diced onion |
2 tablespoons all-purpose flour |
1 teaspoon salt |
3/4 teaspoon curry powder |
1 cup light cream |
2 chicken bouillon cubes |
1/2 cup warm water |
3/4 cup sliced black olives |
2 1/2 cups cooked diced chicken breasts |
1/4 cup freshly grated parmesan cheese |
Directions:
1. To Make Filling: Melt butter in a large skillet over medium heat and saute celery and onion until just barely tender.
2. Stir in flour, salt and curry, blending well.
3. Dissolve bouillon in water, then pour cream and bouillon mixture into skillet, stirring until well mixed and thickened.
4. Add olives and chicken and mix all together.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Spoon some of the filling mixture onto the center of each crepe, leaving enough room to fold edges burrito-style.
7. Fold up crepes and place in a lightly greased 9x13 inch baking dish.
8. Sprinkle with cheese.
9. Bake in preheated oven for 12 minutes.
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