Chicken Crepes

by

Jump to Recipe Print Recipe
Print Recipe

Chicken Crepes

by Nanny Bubby

This is an old 70s recipe that was given to me years ago by my college roommate. I don’t ever remember making it with her in our apartment, but I suspect that when I visited her home her mother made this for me, and I fell in love with it. When I got married and first began entertaining, I used this recipe over and over again. It was the only thing I could cook, and as long as whoever was coming had never eaten it before, it was my go-to recipe. All these years later, it is still a crowd pleaser. Enjoy!

Total Time:

1 hour 30 minutes

Serves:

7

Ingredients

  • 2 ½ lbs. boneless skinless chicken breasts and thigh combination
  • 1 ½ c. chicken stock
  • 1 sweet yellow onion diced
  • ¼ c. butter
  • 3 Tbsp. flour
  • 2 c. Half & Half
  • 1 Tbs. curry
  • 1 c. raisins
  • Entrée Crepe Ingredients
  • 1 c. whole milk
  • 3 eggs
  • 2/3 c. flour

Directions

  • Pre-heat oven to 350 degrees
  • Directions for the Curried Chicken:
  • Season the chicken lightly with salt and pepper and place in a Pyrex dish with chicken stock. Cover tightly and bake for one hour.
  • Sauté the onion in the butter and add the flour. Stir with a wooden or silicone spoon until smooth.
  • Add the Half & Half slowly and stir until it begins to thicken. Add the curry and raisins off the heat.
  • Set aside about 1/4 of the sauce. Once the chicken has cooled shred and add the chicken into the rest of the sauce. Mix thoroughly.
  • Direction for the Entrée Crepes:
  • Combine the milk, eggs and flour and mix well. Let the batter stand 30 minutes before frying.
  • Using either a crepe maker or a 6-inch sauté pan, spray with avocado oil and place a thin coat of crepe mixture in the pan. Turn when bubbling like a pancake the whole process should take no more than three minutes per crepe.
  • Combining and Rolling
  • Place about 2 Tbsp. of the curry chicken mixture onto a crepe and roll. Place each rolled crepe into a large baking dish and, when the dish is full, cover with the remaining sauce.
  • Tip: At this point the crepes can be covered and refrigerated as a make ahead dish. When ready to reheat, place in a 300 degree oven for 30 minutes. Sprinkle with raisins and parsley for color.

More Recipes

Chili Pistachio Pesto

Chili Pistachio Pesto

Chili Pistachio Pesto I love pesto and I love this pesto recipe. Here’s why: Sometimes if you are...