Indian Chicken Crepes
|Cooked chicken||1 1⁄2 Cup (24 tbs), chopped|
|Low fat plain yogurt||8 Ounce (1 Carton)|
|Onion||2 Tablespoon, sliced|
|Chopped sweet pickle||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Quaker oat||3⁄4 Cup (12 tbs), uncooked|
|Baking powder||1 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Egg whites||3 , beaten|
|Vegetable oil||1 Tablespoon|
|Dry roasted peanuts||1 Cup (16 tbs), chopped|
Combine chicken, yogurt, raisins, onion, pickle, curry powder and red pepper; mix well.
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.
Stack between sheets of waxed paper.
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.