Salton, Inc CM5C - Manual (Page 14)

14
Curried Chicken Crepes
1 batch crepes (about 16)
4 TBL butter or margarine
1 medium onion, chopped
1 cup finely diced celery
2 TBL all-purpose flour
1 ⁄
2
tsp salt
1 ⁄
4
tsp pepper
2 tsp curry powder
1 cup chicken broth
3 cups diced cooked chicken
1 ⁄
2
cup sour or heavy cream
Garnishes: Chutney, peanuts, shredded coconut, bacon bits
Preheat oven to 357°F. Melt butter in large skillet; add onion and
celery and sauté until just tender-crisp. Stir in flour and seasonings
and cook 5 minutes. Add broth and brown to simmer until thickened.
Remove from heat and stir in chicken and cream. Place heaping TBL
or two of mixture across center of each crepe, brown side out. Roll and
place seam side down in buttered 13” x 9” baking pan. Brush or
drizzle with melted butter. Bake 20-25 minutes or until hot and
bubbling. Top with garnishes.
Beef Stroganoff Crepes
1 batch crepes (about 16)
1 ⁄
4
cup butter or margarine
1 ⁄
2
cup minced onions
1 lb. ground beef (or 2 cups finely chopped cooked roast beef)
2 TBL all-purpose flour
2 tsp salt
1 ⁄
4
tsp pepper
1 ⁄
4
tsp paprika
1 10- 1 ⁄
2
oz. can condensed cream of mushroom soup
1 cup sour cream
Garnishes: Sour cream, chopped parsley or chives
Preheat oven to 350°F. In skillet over medium heat, melt butter
until hot, add onions and fry until golden. Add meat and next four
ingredients. Fry, stirring, until meat is brown. Add undiluted soup;
simmer 10 minutes, stirring occasionally. Remove from heat and
stir in cream. Place heaping tablespoon or two of mixture across
center of each crepe, brown side out. Roll and place seam side
down in buttered 13” x 9” casserole. Drizzle or brush with melted
butter. Bake 15-20 minutes until hot. Serve with garnishes.