Indian Chicken Crepes

An Indian recipe found in “Quaker Oats Brand Cookbook”
published by The Quaker Oats Company in 1989Indian Chicken Crepes

Curry, peanuts and raisins are popular flavors of Indian cooking and make a sensational filling for these healthful oat bran crepes.

1 1/2 cups chopped cooked chicken
1 carton (8 oz.) plain low fat yogurt
2 tablespoons raisins
2 tablespoons sliced green onion
2 tablespoons chopped sweet pickle
1/2 to 1 teaspoon curry powder (optional)
1/8 teaspoon ground red pepper
3/4 cup Quaker Oat Bran hot cereal, uncooked
1 teaspoon baking powder
1 cup skim milk
3 egg whites, slightly beaten
1 tablespoon liquid vegetable oil margarine
1/3 cup chopped dry roasted peanuts


[1] Combine chicken, yogurt, raisins, onion, pickle, curry powder and red pepper; mix well. Cover; chill.

[2] Combine oat bran and baking powder; add combined milk, egg whites and margarine, mixing well. Heat 6 to 7-inch crepe pan or skillet over medium heat. Lightly spray with vegetable oil cooking spray or oil lightly before making each crepe. Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly. Cook 1 to 1 1/2 minutes or until top looks dry. Turn; cook an additional 1 minute. Cool. Stack between sheets of waxed paper.

[3] Stir peanuts into chicken mixture just before serving. Spoon about 2 tablespoons filling along less evenly browned side of each crepe. Fold or roll up sides to cover filling. Serve immediately.

Makes 5 servings