These crepes often bring back memories of the couple who was teaching/mentoring us when we were in a young marrieds class. Hank and Joyce modeled true caring and hospitality to all of us and often had a large group at their house on Sundays for brunch. We learned so much from them! I remember large cookie sheets of crepes coming out of their oven and being so impressed with the ease and joy they served us with, together. It made me want to be like that. I have altered the recipe a bit, although I think I would like to try it again in the way that they made them, with a little dry white wine in the sauce. For now I will just write it out the way I’ve made them. Always good! Use leftover, turkey, roast chicken or rotisserie chicken (when it's too hot to cook). Cubes best once it's been refrigerated. The meat goes a long way. I usually serve these with stovetop and/or rice, steamed broccoli and a cucumber salad.
1 cup milk
¼ tsp salt
¾ cup flour
Beat with whisk or electric beater.
Fill ladle with 3 Tbsp of batter and pour into a small, heated (7”) Teflon pan, holding it slightly at an angle and then rotating to cover. Cook just below med heat. Usually no need to grease, maybe spray for first crepe. Makes about 10.
Melt 2-3 Tbsp margarine on low heat, then with whisk,
stir in 2 Tbsp flour (mine are rounded, so maybe 3 to be exact)
add 1 1/2 cups milk, starting slowly, stirring until smooth.
As sauce heats, add:
2 Tbsp cheezwhiz (or 1 cup shredded Swiss cheese) and
1/2 Knorr chicken bouillon cube (use other half in rice)
Stir until sauce begins to bubble
Mix 1/1/2 – 2 cups cooked, cubed chicken with cheese sauce, saving some of the sauce for topping.
Spoon into crepes, roll up and lay side by side into pyrex casserole dish.
Spoon saved cheese sauce over center of crepes and bake at 350 F, 20 min. I usually cover with foil to prevent drying out. You can probably heat them for 10 min without foil. These can be made ahead of time and refrigerated.