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1
Preheat the oven to 350F.
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2
If working with fresh broccoli, steam the florets for 3 to 5 minutes.
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3
Drain well and put broccoli into a large mixing bowl.
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4
Add the chicken to the bowl, stir well, and set aside.
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5
In a large bowl, combine the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, salt, and pepper.
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6
Add half the soup mixture to the broccoli and chicken and stir well.
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7
Lay the crepes on a cutting board.
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8
Divide the chicken filling among the 10 crepes, then roll them up.
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9
Lightly coat two 9 x 13-inch casserole dishes with cooking spray.
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10
Divide the crepes between the two casserole dishes, placing the crpes seem side down.
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11
Spread the remaining soup mixture over the crepes.
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12
Combine the Parmesan, bread crumbs, and butter in a small bowl, and sprinkle over the tops of the crepes.
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13
Bake until bubbly, 25 to 30 minutes.
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14
In a large bowl, whisk together the flour and the eggs.
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15
Add the milk and whisk together.
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16
Add the salt, curry powder, and butter; whisk until smooth.
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17
Lightly grease a medium skillet with cooking spray and set over medium-high heat.
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18
Pour 1/4 cup of the batter into the pan.
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19
Working quickly, tilt the pan in all directions to coat the entire bottom surface of the pan with the batter.
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20
Let the crepe cook until lightly browned, about 2 minutes.
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21
Flip the crepe and cook the second side until lightly browned, about 1 more minute.
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22
Repeat with the remaining batter.
