Chicken Crepe Recipe
Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese.
This recipe makes enough filling for about eight 18cm diameter crepes. We use poached chicken in the filling (see instructions below) but any type of cooked chicken could be used.
If desired, the filled crepes can be covered and stored in the refrigerator for a few hours before baking.
Crepes
8 crepes (we use this crepe recipe)
Chicken Filling
130g (1/2 cup) condensed cream of chicken soup
50g (2 1/2 tablespoons) mayonnaise
50ml (2 1/2 tablespoons) cream (35 percent fat)
1 teaspoon curry powder
30g (1 1/2 tablespoons) grated onion
1 1/2 teaspoons lemon juice
Salt and pepper
400g (about 2 1/2 cups, lightly packed) cooked chicken, chopped into bite-sized pieces
Topping
120g (1 rounded cup, firmly packed) grated tasty cheddar cheese
84ml (1/3 cup) cream (35 percent fat)
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).
Stir soup, mayonnaise, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl until combined. Stir in the chopped chicken.
Divide filling evenly among eight crepes (about one rounded 1/4 cup of filling per crepe).
Place the filling on the bottom half of the crepe and form the filling into a log shape. Fold in the sides of the crepe.
Roll crepe up to enclose filling.
Place filled crepes close together, seam side down in a baking dish.
Sprinkle with grated cheese and drizzle with cream.
Bake for about 25-30 minutes, or until cheese is golden and bubbling and crepes are heated through. Serve hot.
Poached Chicken
This method of cooking produces moist, tender chicken.
1.5kg chicken, fresh or defrosted
1 small onion, peeled and roughly chopped
Salt and pepper
Rinse inside the chicken with cold tap water. Cut off any excess fat around the cavity of the chicken. Place chicken, breast side down, in a large saucepan. Add onion, salt, pepper, and enough water to just cover the chicken.
Place saucepan over high heat, cover, and bring to the boil. Once boiling, reduce heat so that the water is simmering. Simmer for about 1 hour or until chicken is cooked. Remove saucepan from heat and set aside for 15 minutes.
Remove chicken from poaching liquid, place in a covered container and refrigerate until cool enough to handle (about 40 minutes).
Remove skin and bones from meat. Weigh out 400g of meat for the crepe filling. © www.exclusivelyfood.com.au
13 Comments:
I am not sure on how much Chicken to uses for this recipe... BUT OH HOW YUMMY DOES IT LOOK!!! Trying it our with 2 brest??
Is it ok if I buy a hot chicken and cut that up instead?
Yes, purchased cooked chicken should work well.
I made these tonight for dinner and they're divine. Definitely worth all the preparation time! The crepes have so much flavour and are very filling, the creamy curry sauce is lovely.
I want to make this for dinner but my husband doesn't like curry would it make a difference if I didn't put in the curry powder.
These crepes only have a mild curry flavour. However, if your husband really dislikes curry, it would be fine to leave the curry powder out.
I know this sounds silly, but where are the actual ingredients for the chicken filling for the crepes listed. can't find anywhere on page.
mandy
Hi Mandy,
There was a problem with the site and the ingredient list went missing! Thanks for bringing it to our attention. It should be fixed now.
This is now the 5th recipe I have tried from your website, I loved everyone of them, going to try an new one every week, good work on your recipes they are foolproof, easy and fun, thank you, carla hicks
The recipe looks so tasty and I will be trying it ASAP.
Could you use burrito or tortilla wraps?
The above chicken filling is quite versatile. We use it to fill crepes and vol-au-vents but haven't tried it in tortillas. If you do try using tortillas in place of the crepes, please let us know how they turn out.
hi there i love this recipe however my young boys love beef and pork mince do you no of a crepe recipe that i can make them with mince being pork or beef or even chicken if there is one too. please help??
Hi Lee,
We don't currently have any recipes for crepes with a mince filling. However, savoury mince might make a nice filling. If you don't already have a savoury mince recipe, you could use the mince component of our shepherd's pie recipe.
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