Chicken, Celery & Mayo Crepe Rolls

Chicken, Celery & Mayo Crepe Rolls
Recipe by: Creative Gourmet
Average: 4.3 (9 votes)
734 Collected
Prep:  20 Minutes
Makes:  24 mini rolls

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Chicken, Celery & Mayo Crepe Rolls
  1. 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
  2. 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
  3. 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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