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). © exclusivelyfood.com.au
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
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??
ReplyDeleteIs it ok if I buy a hot chicken and cut that up instead?
ReplyDeleteYes, purchased cooked chicken should work well.
ReplyDeleteI 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.
ReplyDeleteI 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.
ReplyDeleteThese crepes only have a mild curry flavour. However, if your husband really dislikes curry, it would be fine to leave the curry powder out.
ReplyDeleteI know this sounds silly, but where are the actual ingredients for the chicken filling for the crepes listed. can't find anywhere on page.
ReplyDeletemandy
Hi Mandy,
ReplyDeleteThere 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
ReplyDeleteThe recipe looks so tasty and I will be trying it ASAP.
ReplyDeleteCould 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.
ReplyDeletehi 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??
ReplyDeleteHi Lee,
ReplyDeleteWe 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.
hi do you have to use lemon juice in this recipe?
ReplyDeleteYou could omit the lemon juice without significantly affecting the flavour or consistency of the filling.
ReplyDeleteHi there guys, was wondering, what do you suggest would to be a great partner with the Chicken Crepes? I am thinking along the lines of vegetables, any ideas?
ReplyDeleteWe suggest that you serve the crepes with any of the following vegetables: broccoli, beans, carrot, corn or spinach.
ReplyDeleteI made these tonight, after bookmarking this recipe about 1 month ago.
ReplyDeleteThey were fantastic, but soooo much work. This was my first time ever making crepe batter, it was an interesting experience. I'm sure I'll make them again, hopefully I can make them as beautiful as yours next time!
Thank you so much for this recipe, I've been dying to make chicken crepe's at home, I haven't been able to stop making crepes after that other recipe
ReplyDeleteThis looks yuuuuummmmmmmy!
ReplyDeleteRegards,
Minal
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http://foodatarian.com
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Hi - do you have a brand of condensed soup that you prefer for this? Thanks
ReplyDeleteHi Sue
ReplyDeleteWe use either Heinz or Campbell's condensed cream of chicken soup.
I just LOVE your recipes, thanks! Just wondering if you could add some fresh spinach to the mix or would that not really work?
ReplyDeleteThis looks delicious & I am keen to make it. Can I make it 2 days before the event & freeze it all & pull out & reheat??
ReplyDeleteThanks
Hi Cheekybub
ReplyDeleteSpinach would probably make a nice addition to the crepes. If you try it, please let us know what you think.
Hi Anonymous
We haven't tried freezing these crepes, so we aren't sure whether they are suitable to freeze. You could make the crepes and filling two days in advance, store them in two separate containers in the refrigerator, and assemble just before oven baking.
this recipe looks very good!
ReplyDeletehowever, is it possible to microwave it again after baking it? will it turn soggy and all?
- Jolynn.
Hi Jolynn
ReplyDeleteWe reheat the chicken crepes in the oven but we think it would be fine to use a microwave.
Hi i was wondering if you could leave the mayo out and if you would have to replace it thank you
ReplyDeleteI was too lazy to make the crepes. I poached chicken breast in wine and stock and used the filling in vol au vents. Very nice - thanks.
ReplyDeletethis is by far one of my favourite recipes of all time. ALWAYS a big hit in our home! thanks for posting (way back in 2006!!)
ReplyDeleteThis is amazing. So delicious. Worth the effort. Make me hungry by just thinking about it. My 4 year old scoffed it. Next time, I'll double it up.
ReplyDeleteHi there.. great recipe, although i have had the link to this recipe stored somewhere, i've only fully read it recently. Oh, with regard to the condensed cream of chicken soup, why do they add it, i mean, wouldnt the normal cream )already in the ingredients list) suffice.
ReplyDeleteAnd with regard to the liquid remaining, after boiling the chicken, i thought of using that as the "condensed cream".
Can I used flour tortillas instead of the crepe in this recipe? thanks
ReplyDeleteYou can actually buy frozen crepes at the supermarket. The brand I get is Creative Gourmet and there are 8 to a packet. I usually use them for a quick no fuss dessert with fresh fruit and a sweet sauce, all you have to do is microwave them for 30 seconds each to defrost them.
ReplyDeleteI think these would work really well with this recipe because they have a very neutral flavour that would go well with a savoury dish. This is just a handy tip for those that cant be bothered (or dont have the time) making the crepes from scratch.
PS - love all your recipes guys!
This is comfort food at its best though I did substitute the soup, cream and mayyo mixture with your bechemal sauce recipe the second time around since I didn't care much for the filling the first time. Delicious!
ReplyDeleteAbsolutely brilliant! Loved this recipe and will be raving about it for a long time! Thank you for sharing!
ReplyDeleteMade these tonight & OMG delicious!! Had no curry powder or lemon juice...whoops, but subsituted with cumin, lime juice & chilli flakes..love all around the family table, thank you ladies
ReplyDeleteI love crepes, but I was wondering what time of cream I need to use. Do I use heavy cream ?
ReplyDeleteLooking forward in making them soon. Can not wait, but want to get the correct ingredients.
Thank you.
Hi Jill
ReplyDeleteWe use cream that contains about 35 grams fat per 100 grams. The cream is pourable and can be used to make whipped cream. Heavy cream would be suitable to use.
So, so, so delicious! It´s one of my best crepes recipe. Love them and your blog. I published this recipe idea on my blog (http://flowerek.com/?p=2124).Happy New Year!
ReplyDeleteI made a double batch of these crepes for lunch over the weekend. Just as well as my brother quite enjoyed them and helped himself to about 6 crepes! They were absolutely delicious. I'm not a master of making crepes, so I bought the Creative Gourmet ones. They're good but a bit on the small size and they have holes. I just rolled them into a log as I couldn't fold the ends in. Will definately be making this again, maybe after I master the art of crepe making :)
ReplyDeleteJust love this recipe! Because I'm lazy, I often use tortillas or wraps, but the end result is still terrific.
ReplyDeleteMade these tonight...soooo good! I used tortillas for my husband and son but for me I toasted a piece of my wheat/gluten free bread, put it in the pan and then put the chicken mixture and cheese on top of it and cooked it the same way. I also used milk instead of the cream...it was delicious!! Thank you for this recipe!!
ReplyDeleteI made these and they were a hit. I replaced the curry with Dijon mustard and included some cooked mushrooms. Yummy!
ReplyDeleteThese are so,good! Not to heavy at all. I had some sliced Havarti cheese on hand so I mixed some in with the chicken mixture. Love love love the drizzle of cream on top. So creamy and DELISH!
ReplyDeletehas anyone else tried freezing these?
ReplyDeleteHave wanted to make this for sooo long and OMG I am so glad I took the time out on a Beautiful Friday Night to do this. divine. Love this site so much.. yum yum yum. thank you
ReplyDeleteTina said..
ReplyDeleteMade this last and added mushrooms &chopped
spinach. It was excellent!!
Made them tonight they are soooo yummy. Used roast chicken and added 1tbl spoon dijon mustard mayonnaise...My new fav.
ReplyDelete