About this recipe:This is in my top five favourite meals of all time. A very flavourful main dish that your taste buds will be amazed at!
200g plain flour
3 eggs, beaten
2 tablespoons vegetable oil
1/2 teaspoon salt
150g diced celery
150g diced onion
2 tablespoons plain flour
1 teaspoon salt
3/4 teaspoon curry powder
2 chicken stock cubes
120ml warm water
100g sliced pitted black olives
350g cooked, diced chicken breast meat
4 tablespoons freshly grated Parmesan cheese
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Method Prep:30min › Cook:30min › Ready in:1hr
To Make Crepes: In a medium bowl combine the flour, milk, eggs, oil and salt and beat together for 1 minute, until you have a smooth, thin batter.
Heat a lightly greased medium frying pan over medium heat, pouring in a thin layer of crepe batter that covers bottom of pan. Brown on one side only, repeating until all of the batter is used. Set crepes aside.
To Make Filling: Melt butter in a large frying pan over medium heat and saute celery and onion until just barely tender. Stir in flour, salt and curry, blending well. Dissolve stock cubes in water, then pour milk and stock mixture into pan, stirring until well mixed and thickened. Add olives and chicken and mix all together.
Preheat the oven to 200 C / Gas mark 6.
Spoon some of the filling mixture onto the centre of each crepe, leaving enough room to fold edges over. Fold up crepes and place in a lightly greased 22x33cm baking dish. Sprinkle with cheese.
Bake in the preheated oven for about 12 minutes, or until cheese is melted.
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My fiance and I both loved this recipe. I made spinach pancakes instead of plain ones and topped them with a slice of tomato each to contrast the green colour. I also used minced beef instead of chicken (because we didn't have any). It was fantastic. - 14 Oct 2010