Curried Chicken & Spinach Crepes

For Filling:
4 cups rotisserie chicken, shredded
1 cup red onion, diced
2 cloves garlic, mined
4 cups spinach
2 tablespoons vegetable/olive oil
1 ½ tablespoons curry powder
1 teaspoon pepper
½ teaspoon salt
For Crepes:
½ cup Krusteaz Buttermilk Pancake Mix
½ cup all-purpose flour
1 ¼ cups water
2 eggs, beaten
2 tablespoons butter, melted
For Sauce:
½ cup yogurt
1 teaspoon curry powder
1 teaspoon lemon juice
Salt and pepper, to taste
STEP 1

For Sauce: In small bowl, combine yogurt, curry powder, lemon juice, salt and pepper until smooth. Set aside.

STEP 2

For Filling: Heat large skillet over medium-high heat. Saute onions until soft and translucent, about 3 minutes. Add garlic and spinach. Cook until spinach begins to wilt. Add shredded chicken, curry powder, pepper and salt and cook until spinach is completely wilted and chicken is heated through. Hold warm while making crepes.

STEP 3

For Crepes: In medium bowl, stir together pancake mix and flour. Add water gradually, stirring until smooth. Add eggs and butter and continue to stir until smooth. Heat a lightly greased skillet or crepe pan over medium-high heat. Scoop about ¼ cup batter into pan. Tilt to coat bottom of pan evenly. Cook crepes about 45 seconds; turn and cook 45 seconds on other side. (Makes 10-11, 7-inch crepes).

STEP 4

Continue with rest of batter, holding crepes warm until finished.

STEP 5

To serve: Lay crepe on plate, spoon ½ cup filling onto crepe, fold over. Fill rest of crepes. Drizzle sauce over top of filled crepes and serve.

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