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Indian Chicken Crepes Recipe
|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|
Calories 263 Calories from Fat 131
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 2.8 g14.2%
Trans Fat 0 g
Cholesterol 23 mg
Sodium 183.8 mg7.7%
Total Carbohydrates 18 g6.1%
Dietary Fiber 2.4 g9.6%
Sugars 9.4 g
Protein 16 g31.1%
Vitamin A 1.8% Vitamin C 1.7%
Calcium 18.3% Iron 19.3%
*Based on a 2000 Calorie diet
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.