December 30, 2018

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Crepes for Everyone!

June 30, 2019

 

Homemade crepes are one of our favorite treats.  They are on my top five favorite foodie indulgences of all time.  If you’ve never assembled a crepe cake or tasted crepe Suzzett then you’re definitely missing out in life.  Crepes are light, delicious and so versatile that you go a 101 different directions with them.  They are a super handy option for breakfast be it savory or sweet and even more convenient when it comes to getting a quick lunch or dinner on the table.  

Making crepes can be a bit intimidating.  Once you master a few simple steps however, they are a cinch to prepare and can be a little addictive.   I like to make a really big batch and then eat them throughout the week.   Here are three of my favorite ways to use crepes.  Give one a try this week and see what kind of no-bake summer fun you can have in your kitchen.  

 

 

 

 

 

Chicken Florentine Crepes with Hollandaise Sauce
Serves : 4-6 
                   
Ingredients :
Basic Crepes Recipe
2 cups AP flour could use GF Mix
3  cups milk
6 eggs
4 oz melted butter
1/2 tsp. salt
2 tsp sugar

Filling
1 lb chicken, cut into small cubes
1 can of cream of chicken soup
2 garlic cloves, minced
4 oz. cheddar cheese, shredded
4 oz. swiss cheese, shredded
8 oz. spinach (fresh)
8 oz. mushrooms (I used crimini)
4 T. butter
1 C. milk
salt and pepper to taste
Hollandaise
2 egg yolks
1 T. lemon juice
dash cayenne pepper
1/2 C. butter, melted

Directions :
Combine crepe ingredients in a bowl and whisk until all the lumps are out, then set aside.
Sauté mushrooms in butter until tender.
Add chicken and garlic and cook until the chicken is done through.
Add the milk and cream of chicken soup and stir to combine, turn heat to low.
Add in your spinach stirring to let it wilt down.  Once it has wilted add the cheese and heat til it is melted.
Turn burner either VERY low and keep an eye on it, or turn it off and reheat before stuffing crepes.
Heat a non-stick skillet over medium heat and spray with cooking spray.
With skillet off heat pour about 3-4 T. of your crepe batter into the skillet tilting so you completely cover the bottom. It should be fairly thin, so adjust your amount until you get the desired amount.  I was just eyeballing it.
Heat about 1 minute and do not flip.  Once crepe has firmed up and bottom is ever so slightly browned turn out onto a paper towel on a plate. Repeat until you have all your crepes made, placing a paper towel in between each so they don’t stick if you want.
Divide mixture between the crepes and use the remaining for desserts if you want, or put less in each crepe.
Combine egg, lemon juice, and cayenne in blender until mixed.  Slowly pour in the melted butter while blender is running on high and blend until thickened.  Pour over crepes.

 

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