Don't know what you're hungry for? Want something easy but, still looks swanky? How about crepes??? Sweet or savory, crepes can be your best friend. They are easy to whip up ahead of time and fill with anything from chicken (fresh, grilled, leftover, or a rotisserie) and veggies, to nutella and strawberries, or strawberries and cream. How's that for some Friday fun?! The batter can be easily whisked together or thrown in a food processor, and you'll be spitting out crepes left and right. Stack them in between wax paper and store them in a large ziploc bag and you will be ready for a quick supper or dessert any day of the week.
These tried and true chicken and broccoli crepes are treasures from The Tuttle House, a little tea room my parents owned years ago. Crepes were a daily special and you could go the savory chicken route or finish off your meal with a couple of strawberry crepes for dessert. Either way, you can't go wrong.
Back in those tea room days, we actually made a crepe batter using Bisquick. Easy peazy but, now we use a more authentic recipe. Thinner crepe equals more traditional. Our pastor traveled to Paris a few years ago and he came back raving about how large the crepes were. Spread with nutella and filled with strawberries. So large they would fold them in half and then in half again to eat them. Doesn't that sound scrumptious??? Give it a go one day when you feel like making see through pancakes, which is what they remind me of, and you can day dream that you are in Paris!!!
WHAT YOU NEED:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
butter, for coating the the pan
WHAT TO DO:
In a food processor (or with a whisk),
combine all ingredients and pulse for 10 seconds.
Place crepe batter in the fridge for 1 hour.
This will allow the bubbles to subside so the crepes
will be less likely to tear during cooking.
The batter will keep for up to 48 hours.
Heat a small non-stick pan on medium low heat.
Add butter (or non-stick spray) to coat.
Pour 1 ounce of batter (appx an 1/8 of a cup) into the center of the pan
and swirl to spread evenly.
Cook for 30 seconds and flip.
Cook for another 10 seconds and remove to a cooling rack.
Sometimes that first crepe is just not pretty,
don't feel bad - just toss it and keep on goin'!
Now, lay them flat to cool and continue until all batter is gone.
Layer them in between wax paper and store in a large ziploc bag.
Fill them with your favorite things!
WHAT YOU NEED FOR - CHICKEN CREPES
1/4 cup butter
1/4 cup flour
2 teaspoons Worchestershire
2 cups chicken broth
3 cups shredded cheddar
1 16oz container sour cream
appx. 3 cups shredded chicken
1 pkg frozen chopped broccoli, thawed
salt/pepper to taste
WHAT TO DO:
In a saucepan on medium heat,
melt the butter until it just starts to sizzle.
Whisk in the flour and cook for a minute or two.
Add in Worchestershire and chicken broth.
Stir to combine.
When mixture starts to thicken (stir often)
add in shredded cheddar and stir until melted.
Remove from heat and add sour cream.
Keep on super low heat, as you do not want to curdle the sour cream.
In the meantime, have your chicken handy and warm.
Cook the broccoli either in the microwave or on the stove top
to warm up and to remove excess water, season.
When everything is ready to go, fill and roll up each crepe
with a few spoonfuls of broccoli and chicken.
Drizzle some yummy cheesy sauce down the middle
and roll up. To serve, spoon a little sauce on top.
(for a family of 5, we most certainly double the sauce recipe)
Serve with a side salad and you've just knocked one out of the park.
These are so light and yummy, it's like a french enchilada!