Over the past year of so, since I’ve started getting more into cooking, I have become quite infatuated with the crepe. The following dinner crepe recipe, featuring a savory chicken filling, has become the crown jewel of my culinary repertoire. I found it at an Aussie food blog entitled Exclusively Food. These things are seriously addicting, so beware!
To make the actual crepes, I use a recipe from an old cookbook called Crepes And Omelets. It hasn’t failed me yet.
Classic Crepe Recipe
- 2 Eggs
- 2 T melted butter or salad oil
- 1 1/3 C milk
- 1 C all-purpose flour
- 1/2 tsp. salt
If using a blender: Place ingredients in the the blender in the order listed. Cover and blend at high speed for 20 to 30 seconds. Scrape down the sides of the contained. Blend a few more seconds. Crepe batter made in a blender may be used immediately, of refrigerated until needed. If batter thickens upon standing, thin to right consistency with a little milk. It should be thin enough to run freely around the bottom of the crepe pan when it is tilted.
If not using a blender: Beat eggs, milk, and oil with electric mixer until blended. Gradually add dry ingredients and beat until well mixed and smooth. Refrigerate batter 2 hours before cooking crepes.
Lightly grease a 6-7 in. crepe pan and place over medium heat. The pan should be hot enough so that the batter sizzles slightly when poured into the pan, and a crepe should cook on one side for approx. 1 minute.
Pour 2-3 T of batter into the hot pan and quickly tilt the pan so that the batter covers the bottom entirely. The crepe is ready to turn when it begins to set and is crisp around the edges. Loosen around the edge with a spatula and carefully flip it over. (Note: I generally give the pan a little spritz of pan-spray between every crepe or two to keep them from sticking.)
Stack cooked crepes on a plate. (They will be easier to separate if they are not placed squarely on top of one another.) Yields about 14-to-16 6 inch crepes.
Don’t be intimidated if you’ve never made crepes before. It isn’t difficult once you get the hang of it, and it’s not big deal if you mess up on a few (I usually do.) Once you get it down, making crepes is tremendous fun.
And now for the filling!
Savory Chicken Filling
- 1/2 C condensed cream of chicken soup
- 2 1/2 T mayonnaise
- 1 tsp curry powder
- 1 1/2 tsp lemon juice
- Salt & pepper
- 2 1/2 C cooked chicken (chopped into bite-sized pieces)
- 1 C grated cheddar cheese
- 1/3 C cream (I skip the cream, as it’s not something we keep typically on hand.)
Preheat the oven to 390. Stir soup, mayo, curry powder, lemon juice, salt and pepper until combined. Stir in chicken.
Divide filling evenly among crepes. Fold in the sides of the crepe, and roll to enclose filling. Place in a baking dish. Sprinkle with the shredded cheese and drizzle with cream. Bake for 25-30 minutes, or until the cheese is golden and bubbling. Serve hot. Bon appetit!