Olive and Chicken Curry Crepes Recipe

• For Crepes
• 1-1/2 cups All-purpose Flour
• 2-1/2 cups Milk
• 3 Eggs (beaten)
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
  
  For Filling
• 1/4 cup Butter
• 1-1/4 cups Celery (diced)
• 1 cup Onion (diced)
• 2 tbsp All-purpose Flour
• 1 tsp Salt
• 3/4 tsp Curry Powder
• 1 cup Milk
• 2 cubes Chicken Bouillon
• 1/2 cup Warm Water
• 3/4 cup Black Olives (sliced)
• 2-1/2 cups Chicken Breast Meat (cooked & diced)
• 1/4 cup Parmesan Cheese (freshly grated)

• Mix flour, milk, eggs, oil and salt to make crepes. Beat the ingredients for a minute, to make a smooth and thin batter.
• Place a lightly greased skillet over medium heat. Pour in a thin layer of crepe batter to cover the bottom of the pan.
• Brown only one side and repeat the process until all the batter has been used. Set the crepes aside.
• To make the filling, melt butter in a large skillet and sauté celery and onion till tender.
• Stir in flour, salt and curry and blend well.
• Dissolve bouillon in water and then pour milk and bouillon mixture into the skillet.
• Stir well, until it thickens. Add olive and chicken and mix well.
• Preheat the oven to a temperature of 400 degrees F.
• Spoon some of the filling mixture onto the centre of each crepe, leaving room on the sides to fold the edges.
• Fold up the crepes and place in a lightly greased baking dish. Sprinkle with cheese.
• Bake in the oven for 12 minutes, or until the cheese melts.