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1
For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
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2
In a blender mix well.
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3
Spray a 6-inch skillet with nonstick spray coating.
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4
Preheat skillet; then remove skillet from heat.
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5
Pour in 1-2 tablespoons batter.
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6
Lift and tilt skillet to spread batter.
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7
Return to heat; brown on one side only.
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8
Invert skillet over paper towels; remove crepe.
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9
Repeat with remaining batter.
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10
For filling, spray a cold medium saucepan with nonstick spray coating.
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11
Heat saucepan over medium heat.
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12
Add onion and garlic.
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13
Cook until onion is tender, stirring often.
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14
Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
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15
Then, stir in condensed soup and the 3 tablespoons milk.
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16
Add chicken and potato.
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17
Remove from heat.
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18
Remove 3/4 cup of the soup mixture; cover and chill.
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19
To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
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20
Roll up.
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21
Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
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22
Cover and chill for 2 to 24 hours.
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23
Before serving, stir the reserved soup mixture.
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24
Spoon soup mixture on top of filled crepes.
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25
Cover and bake in a 350 degree F.
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26
oven about 30 minutes or until heated through.
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27
If desired, cilantro and yogurt!
