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Awesome Curried Chicken Crepes

Awesome Curried Chicken Crepes

I cannot believe how much flavor is packed into these curried chicken crepes!

They combine cooked chicken with jicama and a light vegetable sauce in the perfect proportions.

This is another recipe inspired by my aunt who is an absolute whiz at creating amazing crepe recipes.

I remember her making these back when I was just a young girl. Even though it packed a tremendous amount of flavor, even when young I absolutely adored these crepes.

Whole Wheat Crepe Ingredients

Curried Chicken Filling Ingredients

  • Butter
  • Onion
  • Carrot
  • Curry powder
  • Tart green apple
  • Chicken stock
  • Cornstarch
  • Cooked chicken
  • Jicama
  • Raisins
  • Peanuts (optional)
  • Cilantro

Be prepared to get rave reviews for this powerful crepe dish. I’ve served it for family and at parties. I’ve cranked them out for brunch and dinner too.

If your family enjoys curry and intense flavors this crepe dish is destined to be one of their new favorites.

amazing curried chicken crepes

Curried Chicken Crepes

Flavorful Chicken Crepes with Crunchy Jicama and a Light Vegetable Curry
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Prep Time 25 minutes
Cook Time 20 minutes
Course Breakfast
Servings 4
Calories 400 kcal


  • Blender
  • 6-7" Frying Pan
  • Medium Skillet
  • Oven Safe Serving Dish


Whole Wheat Crepes

  • 2 Eggs
  • 2 tbs Vegetable Oil
  • 1⅓ Cups Milk
  • 1 tbs Honey
  • ½ Cup Whole Wheat Flour
  • ½ Cup All-Purpose Flour
  • ½ tsp Salt

Curried Chicken Crepe Filling

  • 2 tbs Butter
  • 1 Small Onion Coarsely Chopped
  • 1 Small Carrot Peeled, Finely Chopped
  • 2 tsp Curry Powder
  • 1 Tart Green Apple Peeled, Coarsely Chopped
  • 14½ oz Chicken Stock
  • 2 tsp Cornstarch Dissolved in 1 tbs Water
  • 2 Cups Cooked Chicken Diced
  • 2 Cups Jicama Diced
  • ½ Cup Raisins
  • ½ Cup Coarsely Chopped Dry Roasted Peanuts Optional
  • ¼ Cup Fresh Cilantro Finely Chopped


Whole Wheat Crepes

  • Combine all crepe ingredients into your blender. Cover and process for thirty to forty seconds. Scrape down accumulated batter from sides of container and process for another few seconds. Your batter should be smooth and consistent.
  • Spray your frying pan. Heat it to medium low heat.
  • Test your batter. Place a half tablespoon of crepe batter into heated pan. Tilt your pan in a circular motion. Your batter should move around your pan freely. If it does not, lower heat a touch. Once it does, remove your test batter from the pan.
  • For each crepe, pour three to four tablespoons of batter into your heated pan. It should thinly coat the bottom of your pan. Cook for about one minute. Your crepe is ready to flip when it can be lifted without breaking.
  • Cook the second side of your crepe until light brown spots begin to form. It should take about one more minute on the second side. Remove from pan and repeat until all batter has been cooked.

Curried Chicken Filling

  • Preheat your oven to 375 degrees.
  • In your skillet, melt your butter and sauté your carrot and onion for four to five minutes on low heat.
  • Add in your curry powder. Cook for one to two minutes on low heat.
  • Add chicken stock and apple pieces. Cover and simmer for twelve to fifteen minutes. Your vegetable should be soft now.
  • Add in your dissolved cornstarch. Bring to a boil.
  • Pour vegetable in your food blender and process until mixture is smooth.
  • Combine your jicama, cooked chicken, and raisins. Add one cup of vegetable sauce in and mix well.
  • Fill each of your crepes with with chicken mixture.
  • Place seem side down on buttered oven safe serving dish.
  • Top crepes with remaining sauce.
  • Bake for ten to twelve minutes.
  • Garnish with peanuts and cilantro. Serve immediately and enjoy!


  • If using the same blender for your crepe batter and curried chicken sauce, clean out blender between each use.
  • Make sure to simmer vegetable until they are soft.
  • You can prepare your crepe batter up to three days ahead of time. Simply store batter in the refrigerator until ready to cook.
  • A single batch is often not enough for my family of five. They usually finish a double batch on their own.


Calories: 400kcal
Keyword Chicken, Crepes, Curry, Jicama
Tried this recipe?Let us know how it was!


I cannot emphasize enough how much of a flavor punch this curried chicken crepe recipe packs. It does take a bit of prep work to get them ready for the table but it is so worth the effort.

My family requests these crepes all the time and I am more than happy to oblige. I love seeing the happy faces on my kids when they dig in. And this dish always seems to bring out great dinner table conversation. I think it’s impossible to eat something so flavorful and not feel like conversing with the family.

And whenever my son’s friend comes over, the first thing he asks me is if I’m making those awesome chicken curry crepes.

For more awesome crepe ideas check out these recipes