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Chicken Stuffed Crepes

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Why I Love This Recipe

Was given this recipe by a friend and it has become a new favorite. Great when you have left overs of cooked chicken. A little time consuming but well worth it. I have made it a few hours ahead of time and stored it in the refrigerator before baking, and it came out just fine.

Ingredients You'll Need

Crepe Ingredients:
2 large eggs
1/2 cup flour
3/4 cup milk
oil or butter to grease pan

Chicken Filling Ingredients:
1/2 cup condensed cream of chicken soup
2 1/2 tablespoons mayo
2 1/2 tablespoons whipping cream
1 teaspoon curry powder
1 1/2 tablespoons grated onion
1 1/2 teaspoons lemon juice
2 1/2 cups cooken chicken, cut into bite size pieces
Salt and pepper to taste

Topping Ingredients:
1 cup shredded cheddar cheese
1/3 cup whipping cream


To make crepe batter:

Lightly whisk eggs in a medium bowl

Add half the flour and stir until mixture is smooth

Add remaining flour and mix to form a smooth paste

Add milk gradually, stirring between each addition to make a smooth batter

Transfer crepe batter into a pourable container and let stand for 30 minutes

You can make the chicken filling while the batter stands

To make chicken filling:

Stir soup, mayo, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl

Stir in chopped chicken

Store in refrigerator until ready to use

To make crepes(should make about 8):

After 30 minutes, stir batter and remove and lumps

Lightly grease a non-stick skillet over medium heat

When pan is hot, pour about 2 tablespoons of batter into skillet and swirl pan until crepe is about 7-8 inches in diameter

Cook until top of crepe loses shiny, wet look and underside is lightly browned

Loosen edges of crepe with spatula and flip to cook other side until it begins to brown

Remove from pan and place on plate

Regrease pan between each crepe

Take chicken filling out of refrigerator and divide evenly between each crepe

Place filling on bottom half of crepe, fold in sides and then roll up crepe to enclose filling

Place filled crepes close together, seam side down in baking dish

Sprinkle with shredded cheese and drizzle with cream

Bake at 400 F for 25-30 minutes. Cheese will be golden and bubbling and crepes should be heated through.

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