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Savory stuffed crepes – chicken curry & tuna-mayonnaise
Fluffy savory crepes made with a simple batter and two tasty fillings: curry-spiced chicken and tuna with mayonnaise. Perfect for a quick lunch or dinner, this recipe yields 13 generously filled crepes.
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Critical Success Points
- • Let the crepe batter rest for at least 15 minutes.
- • Cook the chicken until nicely browned and cooked through.
- • Do not overcook the crepes before filling so they stay pliable.
- • Seal the stuffed crepes with butter to prevent them from opening.
Safety Warnings
- • Handle knives carefully when chopping vegetables and chicken.
- • Watch out for hot oil splatters when cooking the crepes.
- • Ensure the chicken reaches an internal temperature of at least 75°C.
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