Ingredients Jump to Instructions ↓

  1. Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese.

  2. 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.

  3. If desired, the filled crepes can be covered and stored in the refrigerator for a few hours before baking.

  4. Crepes

  5. 8 crepes (we use this crepe recipe )

  6. Chicken Filling

  7. 130g (1/2 cup) condensed cream of chicken soup

  8. 50g (2 1/2 tablespoons) mayonnaise

  9. 50ml (2 1/2 tablespoons) cream (35 percent fat)

  10. 1 teaspoon curry powder

  11. 30g (1 1/2 tablespoons) grated onion

  12. 1 1/2 teaspoons lemon juice

  13. Salt and pepper

  14. 400g (about 2 1/2 cups, lightly packed) cooked chicken, chopped into bite-sized pieces

  15. Topping

  16. 120g (1 rounded cup, firmly packed) grated tasty cheddar cheese

  17. 84ml (1/3 cup) cream (35 percent fat)

  18. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

  19. Stir soup, mayonnaise, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl until combined. Stir in the chopped chicken.

  20. 1/4 cup of filling per crepe


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