• Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Serves: 8

Chicken Crepe Recipe

  • Recipe Submitted by on

 Ingredients List

  • Chicken Filling
  • 130g (1/2 cup) condensed cream of chicken soup
  • 50g (2 1/2 tablespoons) mayonnaise
  • 50ml (2 1/2 tablespoons) cream (35 percent fat)
  • 1 teaspoon curry powder
  • 30g (1 1/2 tablespoons) grated onion
  • 1 1/2 teaspoons lemon juice
  • Salt and pepper
  • 400g (about 2 1/2 cups, lightly packed) cooked chicken, chopped into bite-sized pieces
  • Topping
  • 120g (1 rounded cup, firmly packed) grated tasty cheddar cheese
  • 84ml (1/3 cup) cream (35 percent fat)


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

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

Divide filling evenly among eight crepes (about one rounded 1/4 cup of filling per crepe).

Place the filling on the bottom half of the crepe and form the filling into a log shape. Fold in the sides of the crepe.

Roll crepe up to enclose filling.

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

Sprinkle with grated cheese and drizzle with cream.

Bake for about 25-30 minutes, or until cheese is golden and bubbling and crepes are heated through. Serve hot.

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