Spinach   Bacon   Crepes

Cooking + Prep Time: 45 minutes  Makes 4 Servings

These delicate crepes make an excellent treat for breakfast or brunch. Their savory fillings make them a favorite.

Ingredients

  • Crepes, prepared
  • 6 bacon slices, cooked
  • 1 tbsp. of butter, unsalted
  • 1/2 lb. of sliced mushrooms, fresh
  • 3 tbsp. of butter, unsalted
  • 1/4 cup of flour, all-purpose
  • 1 cup of milk, low-fat
  • 1 x 10-oz. pkg. of frozen thawed, chopped, drained spinach
  • 1 tbsp. of chopped parsley, fresh
  • 2 tbsp. of Parmesan cheese, grated
  • Salt, kosher, as desired
  • Pepper, ground, as desired
  • 2/3 cup of broth, chicken
  • 2 eggs, large
  • 1/2 cup of lemon juice, fresh
  • Salt, kosher, as desired
  • Pepper, ground, as desired

Instructions

1. Remove crepes from storage dish. Warm them and place wax paper between them.

2. Place the bacon in large skillet. Cook on med-high till browned evenly. Drain the bacon, then crumble it and set it aside.

3. Reserve 1 tbsp. of bacon drippings, then add 1 tbsp. butter and use to sauté the mushrooms.

4. To prepare gravy, melt 3 tbsp. butter on med. heat. Whisk in 1/4 cup of flour while constantly stirring, till it forms a smooth paste. Add one cup of milk while constantly stirring, till it forms a thick, smooth gravy.

5. Add the bacon, spinach, mushrooms, cheese and parsley. Season as desired. Allow to cook till thickened a bit, 8-10 minutes or so. Bring gravy to boil in pan.

6. In small mixing bowl, whisk lemon juice and eggs together. Temper the broth and eggs together while whisking constantly. Season as desired.

7. Fill crepes with meat and spinach filling. Roll them up. Top with warmed egg sauce. Serve.

Chicken Curry  Crepes

 Cooking + Prep Time: 50 minutes Makes 6-8 Servings

This is one of my family’s favorite French crepe recipes. It’s a flavorful dish

that is well-suited as a meal served to guests.

Ingredients

  • For the crepes:
  • 2 1/2 cups of milk, 2%
  • 1 1/2 cups of flour, all-purpose
  • 3 beaten eggs, medium
  • 2 tbsp. of oil, vegetable
  • 1/2 tsp. of salt, kosher
  • For the filling:
  • 1/4 cup of butter, unsalted
  • 1 cup of onion, diced
  • 1 1/4 cups of celery, diced
  • 2 tbsp. of flour, all-purpose
  • 1 tsp. of salt, kosher
  • 1 cup of milk, 2%
  • 3/4 tsp. of curry powder
  • 2 bouillon cubes, chicken
  • 1/2 cup of filtered water, warm
  • 3/4 cup of sliced olives, black
  • 2 1/2 cups of chicken meat, breast, diced and cooked
  • 1/4 cup of Parmesan cheese, grated

Instructions

1. In medium mixing bowl, combine milk, oil, eggs, flour and kosher salt. Beat together well for a minute till your batter is thin and smooth.

2. Grease a skillet lightly. Place on med. heat. Pour in thin layer of the crepe batter and swirl till it covers the bottom of your pan. Brown on just one side. Repeat till you have used all batter. Set aside.

3. Melt the butter in skillet on med. heat Sauté onions and celery till barely tender. Then stir in the curry, flour and salt and blend well.

4. Dissolve the chicken bouillon in filtered water. Pour this mixture together with milk in skillet and stir till thickened and mixed well. Add chicken and olives. Mix all ingredients together well.

5. Preheat the oven to 400F.

6. Scoop some filling mixture on middle of crepes. Leave enough room to easily fold them like burritos. Fold crepes. Lightly grease a 13” x 9” casserole dish. Place folded crepes in dish. Sprinkle the tops with cheese.

7. Bake in 400F oven to 10-12 minutes, till cheese has melted.

Turkey Crepes

 Cooking + Prep Time: 45 minutes   Makes 12 Servings

This recipe is a great way to use up leftover turkey. You can use different

spices, if tarragon isn’t a favorite, and the flavor will still astound you.

Ingredients

  • 12 crepes, pre-made
  • For filling
  • 4 tbsp. of butter, unsalted
  • 2 tbsp. of onion, chopped finely
  • 4 tbsp. of flour, all-purpose
  • 1 cup + 1/4 cup of milk, low-fat
  • 3/4 cup of chicken broth, low sodium
  • 1/4 cup of white wine, dry
  • 1/4 tsp. of chopped tarragon, dried
  • 2 yolks from large eggs
  • 2 cups of diced chicken, cooked
  • A pinch of salt, kosher, +/- as desired

Instructions

1. Preheat the oven to 350F. Warm the crepes.

2. Melt the butter in pan on med. heat. Add and stir onions. Cook for two minutes. Stir flour in and blend well.

3. Whisk in one cup of milk slowly and whisk constantly till smooth. Add and mix in the wine, broth and dried tarragon. Stir on med-low till it thickens, three to four minutes.

4. In small mixing bowl, stir 3 tbsp, broth and hot milk sauce gradually into egg yolks.

5. Pour the egg mixture into your sauce and briskly whisk. Cook for one more minute, and then remove pan from the heat.

6. Mix 1/2 sauce with chicken in medium mixing bowl. Season as desired.

7. Fill warmed crepes with 3 tbsp. each of the chicken mixture and roll them up. Place with seam side facing down in 13” x 9” casserole dish. Use 1/4 cup of milk to thin remainder of sauce. Pour it over top of crepes.

8. Bake in 350F oven for 18-20 minutes, till sauce starts bubbling. Serve.



Search This Blog

Blog Archive