Mom's Chicken or Turkey Crepes


These crepes are a hit with my family and bring rave reviews from guests. They are easy to prepare and can be made ahead of time for a quick dinner later in the week.

Modified from: Chicken or Turkey Crepes with Tarragon

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40 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. Prepare a basic crepe recipe in advance.
  2. In a medium bowl, mix together chicken/turkey, 3/4 can soup, 1 cup cheese, parsley, paprika, and pepper. Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Spread rest of soup over top of crepes. Sprinkle remaining cheese over soup. Sprinkle with a dash of paprika for looks.
  3. Crepes can be refridgerated or frozen at this stage. When baking, remove and bring to almost room temp before baking.
  4. Bake in a preheated 350 degree oven for 20 minutes, or until sauce begins to bubble and crepes begin to turn brown and crisp on edges.


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