- 2 cups plain yogurt
- 1/4 cup sour cream
- 3-4 tablespoons honey
- 1/2 teaspoon curry powder
- 1/4 cup freshly minced parsley
Drain yogurt and discard extra moisture. Mix in sour cream, honey, curry powder, and parsley. Refrigerate until ready to use. Assemble the crepe as follows. Fill flattened crepe with chicken salad mixture. Roll. Drizzle sauce on top and place on a bed of greens.