Chicken Curry Crepes
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
Make-ahead: Assemble and refrigerate up to a day in advance. Cover with foil when baking, then uncover to brown.
Substitutions: Swap Gruyère with Swiss or mozzarella if preferred.
Serving suggestions: Pair with a green salad or roasted vegetables.
Wine pairing: A lightly oaked Chardonnay or a crisp Sauvignon Blanc complements the creamy sauce.
Leftovers: Store in the fridge up to 3 days, reheat covered at 325°F until warmed through.
Anthology Notes: Broiling for a minute or two at the end adds crispness to the crepe edges.
Notes
1
Preheat oven to 350°F (175°C). Melt butter, whisk in flour, and cook briefly. Gradually add milk, stirring until smooth.
2
Stir in curry powder, salt, pepper, and paprika. Simmer until thickened, then fold in chicken.
3
Fill crepes with chicken mixture, roll, and arrange in a buttered dish seam side down.
4
Dot with butter, top with Gruyère, and bake 10–15 minutes until hot and golden.
Instructions
3 chicken breasts cooked and chopped small (enough for 15 crepes)
6 Tbsp flour
6 Tbsp butter (90 ml)
2 cups milk (500 ml)
2 Tbsp curry powder
dash salt
dash black pepper
dash paprika
Gruyère cheese (for topping)
1 batch crepes
Crepe Filliing
Chicken Curry Crepes
Lorraine
This dish is where comfort and elegance meet — tender chicken folded into crepes, cloaked in a bechamel-style sauce touched with curry, then crowned with Gruyère. It’s a meal that feels special enough for guests yet practical enough to prepare ahead, ready to slide into the oven when the table fills. The crepes emerge golden and bubbling, each roll a little parcel of warmth.
Servings :
20
Calories:
Prep Time
20 min
Cooking Time
25 min
Rest Time
5 min
Total Time
50 min
Comments