Creamy Chicken Crepes

Creamy Chicken Crepes

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Clark and Ingrid 0

"Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese."
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55 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 390 degrees F (199 degrees C).
  2. Mix condensed chicken soup, mayonnaise, cream, onion, lemon juice, curry powder, salt, and pepper together in a large bowl. Add chopped chicken; stir to combine.
  3. Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking dish. Sprinkle crepes with Cheddar cheese and drizzle with 1/3 cup cream.
  4. Bake in preheated oven until crepes are heated through and Cheddar cheese is golden and bubbling, 25 to 30 minutes.


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I substituted the onions for garlic sautéed in butter topped the dish off with some fresh basil it was to die for

Excellent and easy!!!

Very good. I don't use as much heavy cream and used the entire can of soup. The curry was a tremendous touch.

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