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Savory crepes stuffed with chicken curry and tuna mayo
Fluffy savory crepes filled with a spicy curry chicken filling and a tuna‑mayonnaise potato filling. Perfect for a quick lunch or dinner, they are prepared in about thirty minutes of cooking and served hot.
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Cost Breakdown
Critical Success Points
- • Prepare the crepe batter without lumps
- • Fully cook the chicken (internal temperature 75°C)
- • Cook the crepes without overcooking
- • Assemble with the seam side down to avoid leaks
Safety Warnings
- • Cook the chicken to an internal temperature of 75 °C to avoid any risk of salmonella.
- • Handle knives carefully when cutting the chicken and vegetables.
- • Hot oil can cause splatters: keep your face away.
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