Reviewed: Feb. 25, 2009

I've made this several times--it's SO good--definitely a favorite! I follow the recipe exactly, and everyone I've served it to loves the combination of flavors. I use a shredded rotisserie chicken to save on time, and it is far from bland--it's flavorful but not spicy. I think the people who complained about blandness were using canned chicken. It's perfect w/ the rotisserie chicken. I make a double batch and freeze one...when I need a quick weeknight supper, I take it out of the freezer the night before to let it thaw and then cook at 350 for 30 min. This is an elegant and delicious dish--I'm making it again tonight!

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Maya

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Feb. 23, 2009

Wow! Just finished this meal with asparagus and a glass of Pinot Noir. This was really good! I did use 2 teaspoons of curry, otherwise did not change a thing! Thanks for sharing this recipe!

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Dory C.

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Mound, Minnesota, USA

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Reviewed: Oct. 7, 2008

I did not care for this recipe.

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Elisabeth

Home Town: Salisbury, Maryland, USA

Living In: Albany, New York, USA

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Reviewed: Apr. 4, 2008

It was ok, but pretty bland. I probably wouldn't make it again.

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Julia

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Reviewed: Jul. 4, 2007

I must admit that I did change a few things but the basic recipe is great. I added porcini mushrooms and peas instead of the olives and also added some wine to the stock. These are simple and taste great thanks

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Oct. 6, 2006

This was really good. I didn't have black olives on hand, so I skipped them. I added raisins, and they were incredible in there. I'd omit the salt next time -- the bullion cubes are plenty salty. I don't do great with dairy so I subbed soy milk for all the milk called for here, and it came out fine.

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LAWYERCHEF

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Reviewed: May 28, 2006

Thought these came out a little dry. I did use canned chicken so will try again with fresh. Will try next time with thighs or dark meat chicken as it has more flavor and doesn't tend to dry out as with chicken breast. Thanks for the post, will try again.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: 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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Natalie Sacha

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 1, 2006

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

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 28, 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.

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MATT MCGARVEY

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Reviewed: May 9, 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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 18, 2002

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!

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MSMELLIE

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Reviewed: Aug. 2, 2002

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.

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MELRIEMER

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Reviewed: Jul. 17, 2002

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

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IRISHAMC

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Reviewed: Jan. 23, 2001

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!!!!

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