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