A delightful twist on classic crepes, filled with a creamy chicken curry mixture and baked to perfection.
Heat the butter in a saucepan over medium heat and sauté the chopped onion and celery until softened.
Ensure the vegetables are finely chopped for even cooking.
Stir in the salt and curry powder, cooking for an additional minute to release the flavors.
Stir constantly to prevent the spices from burning.
Sprinkle the flour over the mixture and cook, stirring, until it forms a paste.
Cook the flour thoroughly to avoid a raw taste in the sauce.
Gradually whisk in the milk and chicken broth, cooking until the sauce thickens.
Whisk continuously to achieve a smooth consistency.
Remove from heat and stir in the sherry wine.
Adding the sherry off the heat preserves its flavor.
Mix half of the sauce with the shredded chicken.
Ensure the chicken is evenly coated with the sauce.
Fill each crepe with the chicken mixture, fold, and arrange in a baking dish.
Place the crepes seam-side down to keep them intact during baking.
Pour the remaining sauce over the crepes and sprinkle with Parmesan cheese.
Spread the sauce evenly to cover all the crepes.
Bake in a preheated oven at 350°F for 20-25 minutes until golden and bubbly.
Check halfway through to ensure even baking.
Serve the crepes warm, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
