Oh my word. Had I known that crepes were this easy, I would have been making them forever. Because I knew they were good. But easy? No way, I'm not a baker. I can't make those.
Now we're in trouble. Because I can make them, I can freeze them... we'll be using them for everything.
Now I'm going to share the recipe with you, and you can too. Just don't tell anyone how easy they are. =)
The one I used was from Taste of Home and you'll find it here.
Okay, now that you have those... keep them warm as you make them, I put mine in a pie plate as I made them, in the oven set at 175. It worked wonderfully.
Then make the chicken filling. Yup, savory crepes. Yum. Reminds me of a meal I had a few years ago at a nice restaurant in town. One of my favorite meals ever. And now easy to make at home.
1/2 lb sliced mushrooms
1/2 onion, sliced
2 TBSP flour
1 cup milk
1 tsp chicken boullion
1/4 tsp iatlian seasoning
salt and pepper to taste.
2 chicken breasts, cooked and diced
1/4 c sour cream
2 c fresh spinach
Cook mushrooms and onion in 2 TBSP of butter. Stir in flour
Add milk, chicken boullion, Italian seasoning, salt and pepper. Bring to a boil. (I added the spinach here, but don't. It gets a little wilty-er than I like.)
Add sour cream.
Stir in chicken and spinach.
Spoon into cepes and roll them. add a little sauce to the top.
Enjoy!! My boys did. Proving, they'll eat anything when it's wrapped in a pancake!
And later for dessert.. take the same crepes. Fill them with 2 TBSP peanut butter, 1/2 banana, a few chocolate chips. Top with whipped cream and chocolate sauce.