Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results refrigerate the batter for at least an hour before use. (Batter can be prepared a day or two ahead of time.)
Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crepes start sticking.)
Pour a scant ¼ cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the bottom of the crêpe is slightly browned. Loosen the edges with a silicon spatula as it cooks. Flip over when the batter is set. Cook on second side for 10 to 20 seconds or until crêpe begins to brown. Transfer crêpe to a wire rack to cool, flipping so that the first side is down.
Repeat until batter is used up – 10 to 12 crêpes. Alternate stacking crêpes between 2 stacks on a wire cooling rack. (Crêpes can be made ahead of time. Cooled crêpes can be stored in a food storage bag or sealed container for couple of days.)
Melt butter in a small skillet. Add onions and sauté until soft.
Add curry spice blend and sauté an additional minute or two. Set aside to cool.
Combine cream cheese, onion mixture, lemon juice, water and salt; blend until smooth. (If using a blender add liquids first; if using a mixer or whisk, blend other ingredient into cream cheese.) Reserve ½-cup of this mixture.
In a large bowl gently combine chicken, celery, and cream cheese mixture.
Preheat oven to 350°F. Lightly butter a large baking dish (9×13-inch).
Place crêpes with darker brown 1st side down on a flat surface. Add about ¼-cup of chicken filling mixture to center of each crêpe. Fold or roll crêpe over filling and place seam-side down in prepared baking dish.
Spread the top of the crêpes with reserved sauce and sprinkle with sliced almonds. Bake 20-25 minutes.
Make your own curry powder by combining 2 teaspoons coriander, 1 teaspoon cumin, ¼ teaspoon turmeric, and ¼ teaspoon red pepper.
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