Curried Chicken Crepes
Take your taste buds on a journey with these irresistible Curried Chicken Crepes, a fusion of delicate French technique and bold Indian flavors. Each light, golden crepe is filled with tender shredded chicken simmered in a creamy coconut curry sauce, infused with fragrant spices like curry powder, ginger, and paprika. The filling is perfectly balanced with a touch of lime juice and fresh cilantro, offering a burst of brightness in every bite. This recipe is surprisingly simple, with just 20 minutes of prep time and a total of 30 minutes to cook, making it a perfect choice for an elegant dinner or brunch. Serve these savory crepes warm and watch as they become a favorite at your table. Keywords: curried chicken crepes, savory crepes recipe, chicken curry filling, easy crepe recipe, fusion cuisine.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
- 2 cups Chicken breast (cooked and shredded)
- 1 cup Coconut milk
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Curry powder
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Paprika
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lime juice
- 0.5 teaspoons Salt (for filling)
- 0.25 teaspoons Black pepper (for filling)
Instructions
In a blender, combine the flour, milk, eggs, melted butter, and salt. Blend until smooth. Let the batter rest for 15 minutes while you prepare the filling.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.
Stir in the minced garlic, curry powder, ground ginger, and paprika. Cook for 1 minute until fragrant.
Add the shredded chicken and coconut milk to the skillet. Stir well to combine.
Season the filling with salt, black pepper, and lime juice. Let the mixture simmer for 6–8 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the chopped cilantro.
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of the crepe batter into the pan and swirl to coat the bottom evenly.
Cook the crepe for 1–2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Repeat with the remaining batter to make about 8 crepes.
Spoon 2–3 tablespoons of the curried chicken filling onto the center of each crepe. Fold the crepe over the filling, creating a roll or envelope shape.
Serve the curried chicken crepes warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 4391 mg | 191% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 36.3 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 570 mg | 44% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2387 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
