Olive and Chicken Curry Crepes Recipe - Allrecipes.com
Olive and Chicken Curry Crepes Recipe
  • READY IN 45 mins

Olive and Chicken Curry Crepes

Recipe by  

"This is in my top five favorite meals of all time. This is the meal I would serve if a French chef was coming to dinner. A very flavorful main dish that your taste buds will be amazed at!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. To Make Crepes: In a medium bowl combine the flour, milk, eggs, oil and salt and beat together for 1 minute, until you have a smooth, thin batter.
  2. Heat a lightly greased medium skillet over medium heat, pouring in a thin layer of crepe batter that covers bottom of pan. 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 skillet over medium heat and saute celery and onion until just barely tender. Stir in flour, salt and curry, blending well. Dissolve bouillon in water, then pour milk and bouillon mixture into skillet, stirring until well mixed and thickened. Add olives and chicken and mix all together.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Spoon some of the filling mixture onto the center of each crepe, leaving enough room to fold edges burrito-style. Fold up crepes and place in a lightly greased 9x13 inch baking dish. Sprinkle with cheese.
  6. Bake in preheated oven for about 12 minutes, or until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

Hubby and older daughter were out last night, so I made these for just Ty and myself. I added chopped onion, garlic and onion powders a little cayenne and a package of spinach to the chicken mixture. I topped the inside of the crepe with parm as well as the outside. The two of us really enjoyed these quick and tasty crepes Leah!

Most Helpful Critical Review
Dec 03, 2003

If you DO NOT like spice-then this ones for you! I think it's very bland and needs some kick! Otherwise, the flavors are pleasant and ingredients are well-suited together.

Dec 03, 2003

Skipped the olives and used mushrooms and boneless, skinless chicken thighs. I also placed steamed asparagus inside each crepe. Very good.

Dec 03, 2003

I think this recipe is very delicious. It's very good and it's not "too bland". I am not a very good cook and it was easy to make. I was able to follow the directions and make this delicious treat. My kids all really liked it. They call me "The Curry Guy" now. Also they started getting better grades at school after I made this for them.

Dec 03, 2003

This was my first attempt at making crepes, so the whole dish took 2 hours to make. However, with practice I can see total prep time to serving on the table to be about an hour. I had to add 1 TBSP flour and approx. 1 TBSP cornstarch to get the thickness I desired in the sauce. Plus I cut out the 1/2 cup warm water. Next time I think I will add 3/4 cup mushrooms to the mix. My husband loved the dinner and so did I!!!!

Dec 03, 2003

This is a wonderful, simple dish. I have a family with 6 kids ranging from 18-5 and it was a hit with all...That is a great dish in my book!

Feb 01, 2006

Delicious and great presentation. Used canned chicken, added fresh minced garlic and heavy whipping cream instead of milk. Omitted the salt.

Feb 11, 2006

I added 1/2 can of cream of mushroom soup to the crepe filling to make it creamier. My husband and I both enjoyed this recipe.


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  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 1185 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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