Curried Chicken Crepes

• 1 bottle beer
• 1 cup flour
• 2 tablespoons brown sugar
• 1 egg
• 14 cup oil
• 1 12 cups cooked chopped chicken
• 1 green onion
• 1 package hollandaise sauce
• 4 ounces cream cheese
• 1 tablespoon curry powder
• 6 dinner size crepes

1. Crepes: Mix ingredients until well blended and let batter sit at room temperature for 30 minutes or longer.
2. Pour by ladleful into heated non stick pan and coat bottom of pan evenly with batter.
3. Cook on medium heat until edges appear to be pulling away.
4. Gently turn over with a thin wide flipper.
5. Let other side cook for about 1 minute.
6. Makes 6 dinner size crepes.
7. Assembly: Mix hollandaise sauce according to package directions.
8. Spread 1 portion of cream cheese just off centre on one crepe.
9. Place 1/4 cup chicken on cream cheese, pour 2tbsp.
10. hollandaise on top.
11. Sprinkle with a few green onions and roll up.
12. Repeat for all six crepes.
13. Place crepes side by side in a greased casserole.
14. Pour remaining sauce over crepes and sprinkle with curry powder.
15. Cover and bake at 350 for 35 to 40 minutes.
16. Uncover and broil until browned in spots.
17. Great for a brunch or serve with a tossed green salad for a light dinner.

flour, brown sugar, egg, oil, chicken, green onion, hollandaise sauce, cream cheese, curry powder, crepes

Taken from www.food.com/recipe/curried-chicken-crepes-23630 (may not work)