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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?