1 small stick of celery, trimmed and finely chopped
2 tbs fresh dill leaves, finely chopped
2 tbs shelled pistachio nuts, finely chopped
Salt and ground black pepper
Method
Remove crepes from freezer. Remove from box and set aside for 35-45 minutes until defrosted. Place chicken, mayonnaise, celery, dill and pistachios into a bowl. Season with salt and pepper to taste. Mix to combine
Place a defrosted crepe onto a board. Thinly spread (about 1/4 cup) chicken mixture over crepe, leaving a 1cm border. Roll up crepes. Repeat using remaining ingredients
Trim ends and cut each roll into 3 even-sized pieces. Arrange on a serving platter and serve
Tips & Hints
For ease, use the flesh from a barbecued chicken
Crepes can be made up to the end of step 2 up to 4-5 hours in advance, and store rolls layered between sheets of baking paper, in an airtight container in the fridge
