Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Curry Chicken Crêpes

Joanne Smart & Martha Holmberg

Servings: 4

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.

Ingredients

  • 8 Tbs. unsalted butter
  • 1 small onion, finely chopped
  • 1 rib celery, thinly sliced
  • 1 Tbs. curry powder, or to taste
  • Pinch cayenne, or to taste
  • 1/4 cup all-purpose flour
  • 2 cups homemade or low-salt chicken broth
  • 1/4 cup golden raisins
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 2-1/2 cups 1/2-inch pieces cooked chicken (from about 4 small breast halves)
  • crêpes 
  • 3 Tbs. sliced almonds, toasted
  • 1/4 cup chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 820
      Fat Calories (kcal): 500
      Fat (g): 55
      Saturated Fat (g): 30
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 18
      Cholesterol (mg): 280
      Sodium (mg): 780
      Carbohydrates (g): 45
      Fiber (g): 3
      Protein (g): 37

Preparation

  • In a medium saucepan, melt the butter over medium-high heat. Add the onion and celery; cook, stirring often, until softened, about 5 minutes. Reduce the heat to medium and add the curry powder and cayenne and cook for another 1 minute. Stir in the flour and cook, whisking constantly, until the flour has lost its raw taste, about 2 minutes. Whisk in the broth and raisins. Bring the mixture to a boil, reduce to a simmer, and cook, whisking often, until thickened, about 5 minutes. Add the cream, season with salt and pepper, increase the heat to high and boil to thicken for about 3 minutes. Strain about 1 cup of the mixture through a fine sieve to use as the sauce.
  • Combine the remaining cream mixture with the cooked chicken and stir well to blend. Taste and season with salt and pepper.
  • Heat the oven to 350°F. Lightly butter a medium baking dish. Arrange the crêpes flat on a large work surface. Divide the chicken filling evenly among them (about 1/3 cup each), spooning it in the center of each crêpe. Roll each crêpe into a thick cylinder. Arrange the filled crêpes in a single layer in the baking dish. Pour the reserved sauce over the center of the crêpes. Bake, uncovered, until the sauce is bubbly and the crêpes are lightly browned on the edges, about 20 minutes. Sprinkle with the toasted almonds and cilantro and serve.

Reviews

Rate or Review

Reviews

  • Karenfla | 03/08/2015

    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!

  • Dparkercooks | 01/25/2015

    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.

  • ccrose | 10/16/2008

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks