Thursday, April 28, 2011

Dinner Crepes

In this house, we loooooove crepes. We typically have them for breakfast, sometimes for dessert, but I'd never heard of savory fillings until a few years ago. I hadn't really ever bothered to make them for dinner, though, because the only time I'd ever had a savory crepe had left me feeling gypped. Then my Taste of Home magazine came this month and there was a recipe called "Hubby's Favorite Crepes." It's got it all: chicken, mushrooms, sour cream...mmmmmmmmmmm... We had them last week, and really enjoyed them! I have my own crepe recipe, but it's ALL the way over in the kitchen and my apartment suddenly feels huge. This one is from Taste of Home as well.
1 1/2 c. milk (2%)
4 eggs
1 c. flour
1 1/2 t. sugar
1/8 t. salt
8 t. butter
1. In a small bowl, whisk milk and eggs. Combine the flour, sugar and salt. Add to milk mixture and mix well. Refrigerate for 1 hour.
2. Melt 1 t. butter in 8-in. pan over medium heat. Pour 2 T. butter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. 
3. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels between. 
Note: I just use some cooking spray to spray the pan rather than melting butter, although I did start out doing it the other way. I just figure it saves on butter and it's fast. Just don't do too much or you'll get crispy edges--which, maybe, you like.
1/2 lb. fresh mushrooms, sliced
1/4 c. chopped onion
1/4 c. butter
1/4 c. flour
2 c. milk
2 t. chicken bouillon granules
1/2 t. Italian seasoning
1/4 t. pepper
1/2 c. sour cream
3 T. sherry (cooking sherry is just a low-quality red wine; dark grape juice works fine)
2 c. cooked chicken, chopped
minced parsley
1. Cook mushrooms and onion in butter; stir in flour. Add milk, bouillon, Italian seasoning and pepper. Bring to a boil. Stir in sour cream and sherry/grape juice. Reserve 1 c. of sauce to use as a gravy.
2. Add chicken and parsley to remaining sauce. Spoon filling into 15 prepared crepes (I don't think I got that many). Roll and drizzle with remaining sauce.

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