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 stove top dressing and/or rice, steamed broccoli and a cucumber salad.
- 2 eggs
- 1 cup milk
- ¼ teaspoon salt
- ¾ cup flour
- Beat with whisk or electric beater.
- Fill ladle with 3 tablspoons of batter and pour into a small, heated (7 inch) 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.
- 2 - 3 tablespoons butter
- 2 tablespoons flour (mine are rounded, so maybe 3 to be exact)
- 1 1/2 cups milk
- 2 tablespoons cheezwhiz or 1 cup Swiss cheese, shredded
- 1 Knorr chicken bouillon, divided
- In small saucepan, melt butter and stir in the flour with a whisk
- Add milk, starting slowly, while stirring, and continue until smooth and bubbly.
- Stir in your preferred cheese and 1/2 of the bouillon cube (use other half in the water that you cook the rice in.)
- 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 before baking.