Name: Chicken, Celery & Mayo Crepe Rolls
Prep time: 20 min
Ingredients: 400g Creative Gourmet frozen Crepes; 2 cups cooked chicken breast, finely chopped; 1/3 cup whole egg mayonnaise; 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

400g Creative Gourmet frozen Crepes
2 cups cooked chicken breast, finely chopped
1/3 cup whole egg mayonnaise
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

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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
Double or triple the recipe for a crowd

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
Double or triple the recipe for a crowd

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
Double or triple the recipe for a crowd

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