Curried Chicken Crêpes

This is a nutritious and delicious meal.  Don’t be nervous about making the crêpes—they’re actually very easy, and a great way to impress guests.  The hearty taste of the buckwheat is a nice compliment to the sweet and slightly spicy curry.  (Red curry isn’t very spicy, so if you like more heat, you can use green curry paste.)

HMGG note: all ingredients are organic

This recipe is GFCF/SF

Crêpes

2 large eggs, beaten
1 ¼ c soy-free almond milk
1 T canola oil
¾ c buckwheat flour
2 T spelt or arrowroot flour
1 t sea salt

1. Mix all wet ingredients together with a fork.   Add the dry ingredients and mix.  There should be small lumps.
2. Heat an 8” skillet to a medium high temperature.  Take a paper towel and put a little oil on it.  Rub the oiled paper towel all over the surface and sides of the pan.
3. With a ladle, pour the batter into the center of the pan.  Pick the pan up and swirl the batter around until the entire pan is covered.  Cook until the surface of the crêpe is just dry—about 2 minutes.
4. Slide the crêpe onto a plate and cover it with wax paper.  Continue until all batter is gone, layering wax paper between each crêpe.

Curried Chicken

1 large russet potato, cubed
1 lb chicken breast, cubed
1 T olive oil
½ c frozen peas
½ shallot, minced
1/3 c chicken broth
1 t fish sauce (found in the Asian aisle at your market)
1 T brown sugar
½ -1 T red curry paste (keep tasting for hear level)
1  14 oz. can coconut milk
Jar of sweet mango curry

1. Simmer milk and curry paste, stirring until combined.  Add shallot, chicken, chicken broth, shallot, and peas; simmer on high until sauce thickens.  Add potatoes.  Mix gently.
2. Place a crêpe on a plate and spoon the curry mixture on one quarter of it.  Gently fold the crêpe in half over the curry mixture, then in half again.  Top with a spoonful of the mango chutney.