Curried Chicken Crepes - cooking recipe

Ingredients

1 lb cooked chicken, sliced
1 large potato, diced and boiled till almost tender
3/4 cup all-purpose flour
1 cup milk
1 beaten egg
salt & pepper
nonstick spray coating
1 large onion, finely sliced
2 garlic cloves, minced
1 teaspoon light brown sugar
2 -3 teaspoons curry powder
1 teaspoon turmeric
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
cilantro
yogurt
2 tablespoons melted butter

Preparation

For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
In a blender mix well.
Spray a 6-inch skillet with nonstick spray coating.
Preheat skillet; then remove skillet from heat.
Pour in 1-2 tablespoons batter.
Lift and tilt skillet to spread batter.
Return to heat; brown on one side only.
Invert skillet over paper towels; remove crepe.
Repeat with remaining batter.
For filling, spray a cold medium saucepan with nonstick spray coating.
Heat saucepan over medium heat.
Add onion and garlic.
Cook until onion is tender, stirring often.
Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
Then, stir in condensed soup and the 3 tablespoons milk.
Add chicken and potato.
Remove from heat.
Remove 3/4 cup of the soup mixture; cover and chill.
To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
Roll up.
Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
Cover and chill for 2 to 24 hours.
Before serving, stir the reserved soup mixture.
Spoon soup mixture on top of filled crepes.
Cover and bake in a 350 degree F.
oven about 30 minutes or until heated through.
If desired, cilantro and yogurt!