This is a great way to use leftover chicken. But if you’re going to poach some chicken just for the crêpes, add a few slices of fresh ginger to the poaching liquid for extra flavor.
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Very good! I used leftover roast chicken and crepes, which made it a quick meal. I cut back on the butter and cream (used about half of each), and it was still a delicious, rich dish. Also, I added some diced carrots (because I had some to use up) - they were a good addition, but not required by any means. I think the idea of a salty/tangy salad is very good - I will do that next time (got lazy this time around).
Delicious recipe! Since I cooked the chicken, made the crepes and then assembled this dish, it was time consuming. Otherwise, I could see this recipe as quick to assemble and cook with wonderful results. I also increased the curry as another reviewer suggested, and next time will double the raisins as they had a sweetness that compliments the dish. Thanks for the recipe. A keeper!
What a treat. Everyone loved this dish. I used a roasted chicken and already prepared crepes from Whole Foods. That cut down on much of the work. The sauce was rich and lovely. Next time I will increase the curry a little. I prepared the sauce, the filling and rolled the crepes in the afternoon and then poured the sauce over the crepes and heated it right before serving. Great winter meal. I served it with a beet, avocado and feta salad which added some sweet and salty. This dish can handle a flavorful salad because though rich and velvety, it doesn't have a really strong flavor. Highly recommend.
I loved this recipe because it wasn't the usual rich, creamed chicken with cheese sauce. I followed the recipe exactly and had wonderful results using a grocery store rotisserie chicken. I used a full Tbs of the curry and the sauce was delicate, not too strong, but it definitely had the flavor and aroma of curry. The crepe batter recipe is also a good one. I will definitely make them again.
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