Where has this month gone? I turn around and here we are, a mere week away from Halloween and I find myself completely swept away by the tumult that is life at work for this past week! After surviving several near soul crushing professional moments, I’m pleased to say that I am back in good spirits and in good cooking. Of course, having these chicken crepes as standby comfort food certainly helped me along the road to recovery.
These crepes are the extension of the foolproof crepe recipe that I posted last week. If the heaven that is fresh berries accompanied by fresh whipped creme amidst a still warm crepe and topped with a dusting of confectioner’s sugar isn’t your thing, well I’ve got just the thing for you! Savory, hearty, and with just the right amount of soul to pick up even the most downtrodden of the downtrodden, aka yours truly, these crepes are just what the doctored ordered.
Gleaned from the magnificent gals at exclusivelyfood.com.au where I learned how to make the crepes, this dish is a more savory, and underutilized, spin on crepes. I usually like to add a little more curry in mine because in the Tran household, curry makes the world go round, but what I’ve found is that this recipe is very easily adaptable to your tastes. Add some curry, or tumeric, or whatever savory herb combination your heart desires. I am pretty positive this will come out equally fabulous in any variation.
It comes together in a snap and is the perfect vehicle for any leftover chicken you may have. I’ve whipped this up in a pinch on several occasions using leftover rotisserie chicken that I’ve snagged from the grocery store. It’s just as good that way or if you’d prefer to cut up a fresh breast and saute specifically for this meal.
Adapted from Exclusively Food
1/2 cup condensed cream of chicken soup
2 1/2 tablespoons mayonnaise
2 1/2 tablespoons cream (35% fat)
1 teaspoon curry powder (or add 1 tablespoon if you’re a curry junkie like myself)
1 1/2 tablespoons grated onion
1 1/2 teaspoons lemon juice
Salt and Pepper to taste
2 1/2 cups lightly packed cooked chicken, chopped into bite sized pieces
1 rounded cup, firmly packed, grated cheddar cheese
1/3 cup cream (35% fat)
8 crepes (recipe found here)
Preheat oven to 400 degrees.
Stir soup, mayonnaise, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl until combined. Stir in the chopped chicken. (If using a fresh breast, I usually dice and saute the chicken till golden brown)
Divide filling evenly among 8 crepes (about 1/4 rounded cup of filling per crepe). Roll.
Place filled crepes, close together, seam side down into 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.