Curry Chicken Crêpes

Curry Chicken Crêpes
Photo by Joanne Smart & Martha Holmberg


  • 1 rib celery, thinly sliced
  • 1 small onion, finely chopped
  • 8 Tbs. unsalted butter
  • 2-½ cups ½-inch pieces cooked chicken (from about 4 small breast halves)
  • 8 crêpes
  • ½ cup heavy cream
  • 3 Tbs. sliced almonds, toasted
  • + 7 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 cups homemade or low-salt chicken broth
    • 1 Tbs. curry powder, or to taste
    • ¼ cup chopped fresh cilantro
    • ¼ cup golden raisins
    • Pinch cayenne, or to taste
    • ¼ cup all-purpose flour

In a medium saucepan, melt the butter over medium-high heat. Add the onion and celery; cook, stirring often, until softened, about 5 minutes. Reduce the heat to medium and add the curry powder and cayenne and cook for another 1 minute. Stir in the flour and cook, whisking constantly, until the fl...

View full recipe at Fine Cooking


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