Jul 13 2026
Restaurants›Le Bistro By Liz›Crêpe Marocaine Recipe

Crêpe Marocaine Recipe

Inspired by Le Bistro By Liz
Time45m
Serves4

Chicken with sultanas, water chestnuts, mushrooms, and mandarin oranges topped with a delicate curry sauce.

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Ingredients

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Filling

Crêpes

Curry Sauce

Method

Prepare the Filling

  1. 1

    Cook the Chicken

    In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Season with salt and pepper.

  2. 2

    Add Vegetables and Sultanas

    Add the sliced mushrooms, water chestnuts, and sultanas to the skillet. Stir in curry powder and cook for another 5 minutes.

  3. 3

    Combine with Mandarin Oranges

    Gently fold in the mandarin oranges and remove from heat. Set aside.

Make the Crêpes

  1. 4

    Mix the Batter

    In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth.

  2. 5

    Cook the Crêpes

    Heat a non-stick skillet over medium heat. Pour a ladle of batter into the pan and swirl to coat. Cook for 1-2 minutes on each side until golden. Repeat with remaining batter.

Prepare the Curry Sauce

  1. 6

    Simmer the Sauce

    In a saucepan, combine coconut milk, curry powder, honey, salt, and pepper. Bring to a simmer and cook for 5-10 minutes until slightly thickened.

Assemble the Dish

  1. 7

    Fill the Crêpes

    Take a crêpe, add a generous amount of the chicken filling in the center, fold the sides over, and place on a serving plate.

  2. 8

    Top with Sauce

    Drizzle the curry sauce over the filled crêpes and serve warm.

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