Chicken curry and coconut milk crepes

When I was little and still lived with my parents , my mom always ask me to fry some crepes. But, not were a few. Why you ask me to do a lot if we are only four? I asked. And she said .To left some for dinner .   I want to die, were a huge pile.

 As I enjoyed to turn the crepes in the air, really was fun, and no one stuck on the pan.So, my mom always gave me these little job.

I did not much upset, to be honest, but.....was tiresome. 

For my last birthday i made some crepes,the recipe is an invention of mine , when 10, maybe more, years ago I was obsessed by Asian flavors.  

 For these recipe I always use coconut milk,  but if you don´t found on your local market , you also can use fresh cream, I taste it  and works very well. 

Hope you like it and have a nice week.

Ingredients 1 crepes' recipe 500g boneless chicken breast, boiled in chicken broth and then chopped  1 tablespoon sunflower oil 1 medium onion chopped 1 garlic clove minced 1 teaspoon salt 1 teaspoon brown sugar 1 teaspoon powder ginger 1 tablespoon fresh oregano chopped 4 tablespoon English curry  (Used mild) 220 ml coconut milk For the sauce 360 ml fresh cream 3 eggs yolk Salt and  ground black  and cayenne pepper (use grinder)

Method: Make the crepes and  set aside  Heat oil in a large pan Sweat  onion and garlic until soft and transparent.  Añada el pollo desmenuzado y rehogue por trés minutos mas. Put the remaining ingredients. Check salt  and pepper Finally add fresh  chopped oregano. The ideal would be to use fresh coriander. But, as I don't like coriander I used oregano. Fill the crepes and make the sauce  For the sauce Mix  fresh cream and egg yolks. Add salt and pepper and  take to cook in double boiler. Take care to not overcook, just cook until slightly thickened  Serve straight away over the filled crepes     Serves four