Reviewed: Mar. 13, 2012

ho hum...not spectacular, but edible.

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Reviewer:

TheChaoticChef

Cooking Level: Expert

Home Town: Penfield, New York, USA

Living In: Walworth, New York, USA

Reviewed: Jan. 20, 2012

I recently took a crepe course, and they did the crepe mixture in the blender and then let it sit for 20 minutes...that's what I did. I used a 10" flat-sided non-stick skillet, and the crepes cooked up beautifully. I used about 1/3 cup for each crepe, and ended up with 13. Word of caution: don't really pile the filling onto the crepe, or you won't have enough to fill all of them. Followed the directions to the T, and the only thing that I will do next time is omit the salt. You have bouillon in there, so I'd suggest that you start with no salt, and then add if you feel it needs it (it was a little too salty for us). I also did bump up the curry powder to about 1-1/2 tsp. If you want to try something "outside the box," give this a shot. It is a special dish and it may not be for everybody, but we thoroughly enjoyed it. A nice side dish was AR's almond citrus couscous. Definitely will be making this again. Thanks Leah for an outstanding entree!

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Reviewer:

lutzflcat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Nov. 23, 2010

I made this recipe last night for the first time. I must say that when I viewed the recipe, it looked a little bland so I read the reviews and followed many others advice. I increased the curry powder to 2 tsp., added some bell pepper, ginger, garlic and half a jalapeno because I didn't have cayenne pepper. The result was delicious! I will definitely make this again.

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Reviewer:

sparrow

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Reviewed: Nov. 14, 2010

These were very good. As someone else mentioned they were a little bland in the spice department; however, they were still rich and flavorful and that was just fine for my family. I had a little trouble making the crepes as this was my first time, but once I got going it went very well. You'll want to use something non-stick for sure. I made the mistake of using pre-grated parmesan on top instead of grating it fresh- do not take that shortcut because it will not melt like the freshly grated kind. My family kept asking for more, and finished all of them off in one sitting which is always a good sign.

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Reviewer:

hz862000

Reviewed: Jul. 23, 2010

We really enjoyed this recipe. I actually followed this one a little more closely than I usually follow recipes, but made a few changes, most based on the other reviews here. First of all, I didn't include the olives, because olives are an abomination. As others have said, I added some cayenne, because I've hardly met a recipe that couldn't be improved by some cayenne (ok, well, maybe not cupcakes). I also added 2 tsp of curry as others have said, but then I tasted the mixture and added even more than that. Lastly, I added just a little cream to my milk. It was pretty outstanding, and worth all the work. I don't recommend making it when it's 95 degrees out though, like I did.

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Reviewer:

chrystawilson

Reviewed: Apr. 10, 2010

Add more curry for more intense flavor

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Reviewer:

Sandra

Cooking Level: Expert

Living In: Riverside, California, USA

Reviewed: Mar. 25, 2010

Awesome! I adapted this recipe a little... I didn't have olives, or an onion, and I added a can of sliced water chestnuts. Also, I made the Basic Crepes recipe, and added a few dashes of curry powder and some creole seasoning (salt, white, black, and red pepper) My wife doesn't like celery much, and really doesn't care for it cooked, but between the two of us we cleaned the pan, there were no leftovers... :) Definitely will be making this again.

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Reviewer:

Bigfoot

Reviewed: Jan. 10, 2010

This recipe is VERY salty. If I decide to make it again, I'll cut out the salt entirely. The Bouillon is salty enough on its own. Like someone else, I added garlic and cayenne pepper. This gave it a bit more of a kick.

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Reviewer:

JoshA

Reviewed: Dec. 28, 2009

I used hot curry and organic creme along with the milk. This recipe is fabulous and I think you could use it over rice too.

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Reviewer:

The Mac Daddy

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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