Chicken Curry Crêpe

The bus that used to take me from school to home stopped right in front of a Crepe store. It was inevitable to stop by and buy a Nutella crepe or a sugar and butter crepe after a long day.

With this recipe, I just want to spread my love for crepes and curry. Enjoy!


  • 2 Chicken Breasts
  • 2 Ground Garlic Cloves
  • 1 TBS Ground Ginger
  • 1 Medium Chopped Yellow Onion
  • 1 Large Diced Tomato
  • 1 Cup of Coconut Milk
  • 1/2 TBS Cumin
  • 1/2 TBS Turmeric
  • 1 1/2 TBS Cumin
  • Salt and Pepper to Taste

  • Cut chicken breast into medium sized cubes.
  • In a medium cooking pan, add oil, onion, garlic, ginger, and tomato. Cook for about 3 minutes.
  • Add cumin, turmeric, and curry. Mix well and cook for another 3 minutes at medium heat.
  • Add chicken and slightly cook all sides.
  • Add 1/2 cup of water and cook for 20 minutes.
  • Add coconut milk and stir until everything is mixed.
  • Continue cooking for 5 minutes or until sauce is thickened.

Crepe dough

  • 2 Eggs
  • 1 Cup of Flour
  • 1 TBS of Melted Unsalted Butter
  • 1 1/4 Cup of Milk
  • Salt to Taste
  • 4 TBS of Chopped Chives

  • Mix in large bowl eggs, flour, butter, milk, and salt.
  • Add chives after the batter has been formed. The batter should be slightly runny compared to pancake batter.
  • In a heated pan add oil and add crepe mix. Spread mix with a spatula making a thin cirle about the size of the pan. I aim for a crepe that is about 1/8 inch thick.
  • Cook the crepe until it’s slightly gold on both sides.


  • Place crepe flat on a plate.
  • In a quarter of the crepe add Chicken Curry and fold crepe in half and then half again, making a triangle. You can add as much Chicken curry as you fold into the crepe. Then spread a little of chicken curry on top.
  • Now, it’s time to eat!

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