Indian Chicken Crepes

Natural.Foodie's picture

Sep. 16, 2011


Cooked chicken 1 1/2 Cup (24 tbs) , chopped
Low fat plain yogurt 8 Ounce (1 Carton)
Raisins 2 Tablespoon
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.

Cover; chill.

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.

Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 263Calories from Fat 131

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 183 mg7.63%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 9 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet