Chicken and Olive Crepes

    Chicken and Olive Crepes


    35 people made this

    This is a savoury filled crepe featuring chicken and olives in a curry sauce.

    Serves: 7 

    • Crepes
    • 1 1/2 cups (185g) plain flour
    • 2 1/2 cups (625ml) milk
    • 3 eggs, whisked
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon salt
    • Filling
    • 65g butter
    • 1 1/4 cups diced celery
    • 1 cup diced onion
    • 2 tablespoons plain flour
    • 1 teaspoon salt
    • 3/4 teaspoon curry powder
    • 1 cup (250ml) milk
    • 2 chicken stock cubes
    • 1/2 cup (125ml) warm water
    • 3/4 cup sliced black olives
    • 2 1/2 cups cooked, diced chicken breast meat
    • 1/4 cup (30g) Parmesan cheese, grated

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. To Make Crepes: In a medium bowl combine the flour, milk, eggs, oil and salt then whisk together for 1 minute until you have a smooth, thin batter.
    2. Heat a lightly greased medium frypan over medium heat pouring in a thin layer of crepe batter that covers bottom. Brown on one side only, repeating until all of the batter is used. Set crepes aside.
    3. To Make Filling: Melt butter in a large frypan over medium heat then saute celery and onion until just barely tender. Stir in flour, salt and curry; blending well. Dissolve stock cube in water then pour milk and stock mixture into frypan, stirring until well mixed and thickened. Add olives and chicken then mix all together.
    4. Preheat oven to 200 degrees C.
    5. Spoon some of the filling mixture onto the centre of each crepe leaving enough room to fold edges. Fold up crepes and place in a lightly greased 20x30cm baking dish. Sprinkle with cheese.
    6. Bake in preheated oven for about 12 minutes or until cheese is melted.

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