Simple Chicken Salad Recipe
Recipe for Crepes

Jane's Mini-Crepes Filled with Chicken Salad and Topped with Melted Brie and Cranberries

Mini Crepes filled with Chicken Salad and Topped with Melted Brie

Seeking a simple chicken salad recipe? How about easy party appetizers using a recipe for crepes? Try our warm chicken salad mini crepes topped melted brie and cranberries. 

My mother simply loves my recipe for chicken salad. She's also very petite and loves tiny portions.

This crepe recipe may be named after her but you don't have to be named Jane to love mini-crepes filled with warm chicken salad.

These make easy and delicious party food appetizers for a ladies' luncheon or even a wedding or baby shower.


  • 3 cups of cooked chicken, diced into ¼-inch pieces
  • ⅓ cup of mayonnaise
  • ¼ cup of diced sweet onion
  • ¼ cup diced celery
  • 1 tsp of lemon juice
  • 1 tsp of sugar
  • ½ tsp of salt
  • ¼ tsp of black pepper
  • 10 1-inch squares of brie cheese
  • ½ cup of whole cranberry sauce or relish
  • 3 tbsp of fresh chopped parsley
  • 10 6-inch basic crepes

How to Make Chicken Salad: Stir together mayonnaise, lemon juice, sugar, salt and pepper in a medium bowl. Add onion, celery, parsley and mix well. Finally, add chicken and stir together until chicken is moist and coated with the dressing.

Preheat oven to 350 degrees.

Assemble crepes: Lay first crepe inside an oiled 9" x 13" baking dish. Fill crepe with ⅓ cup of chicken salad. Roll up. Top with one square of brie. Repeat with remaining crepes.

Place baking dish inside preheated oven. Bake for 10 minutes or until brie melts. Remove from oven and top each crepe with 1 tsp of cranberry sauce. Serve immediately.

Yield: 10 servings (1 mini-crepe each)

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