Curry Chicken Crêpes




10 to 12 crêpes





  • 3 Tablespoons Challenge Butter, melted (plus additional 1 or 2 teaspoons for crêpe pan and baking dish)
  • 1 cup milk
  • 3 large eggs
  • 1 cup flour
  • 2 Tablespoon sugar
  • ¼ teaspoon salt


  • 2 Tablespoons Challenge Butter
  • 1 cup chopped onions
  • 1 Tablespoon curry powder
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons water
  • 8 oz (1 package) cream cheese
  • 1 teaspoon salt
  • 1½ cups celery, chopped
  • 3½ to 4 cups cooked skinless chicken, cut into ½-inch pieces
  • ½ cup sliced almonds



  • 1

    Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results refrigerate the batter for at least an hour before use. (Batter can be prepared a day or two ahead of time.)

  • 2

    Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crepes start sticking.)

  • 3

    Pour a scant ¼ cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the bottom of the crêpe is slightly browned. Loosen the edges with a silicon spatula as it cooks. Flip over when the batter is set. Cook on second side for 10 to 20 seconds or until crêpe begins to brown. Transfer crêpe to a wire rack to cool, flipping so that the first side is down.

  • 4

    Repeat until batter is used up – 10 to 12 crêpes. Alternate stacking crêpes between 2 stacks on a wire cooling rack. (Crêpes can be made ahead of time. Cooled crêpes can be stored in a food storage bag or sealed container for couple of days.)


  • 5

    Melt butter in a small skillet. Add onions and sauté until soft.

  • 6

    Add curry spice blend and sauté an additional minute or two. Set aside to cool.

  • 7

    Combine cream cheese, onion mixture, lemon juice, water and salt; blend until smooth. (If using a blender add liquids first; if using a mixer or whisk, blend other ingredient into cream cheese.) Reserve ½-cup of this mixture.

  • 8

    In a large bowl gently combine chicken, celery, and cream cheese mixture.

  • 9

    Preheat oven to 350°F. Lightly butter a large baking dish (9×13-inch).

  • 10

    Place crêpes with darker brown 1st side down on a flat surface. Add about ¼-cup of chicken filling mixture to center of each crêpe. Fold or roll crêpe over filling and place seam-side down in prepared baking dish.

  • 11

    Spread the top of the crêpes with reserved sauce and sprinkle with sliced almonds. Bake 20-25 minutes.


  • !

    Make your own curry powder by combining 2 teaspoons coriander, 1 teaspoon cumin, ¼ teaspoon turmeric, and ¼ teaspoon red pepper.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.