Crêpes for breakfast,
Crêpes for dinner,
Spending a bit of extra time to make several is worth the effort.
They can be kept refrigerated for 3-4 days
(frozen, if you have the facilities, for several months),
take up very little space,
easy to make…
Need I go on?
R.E.D. BUCKWHEAT CRÊPES
Makes about 1 dozen
1/2 c buckwheat flour
3/4 c all purpose flour
1 tbsp sugar
1/4 tsp sea salt
3 tbsp butter, melted
2 cups milk
Place all ingredients in a bowl and blend until creamy smooth.
Wipe an 8″ non-stick pan with a greased paper towel.
Once the pan is heated pour 1/4 cup of batter in centre of pan and swirl gently to distribute.
Flip when the sheen disappears from edges (about 1 minute)
Flip with a spatula or grab with your fingers.
The second side should be cooked in about 1/2 minute.
Set aside on a plate to cook the rest.
They are great ‘as is’ for a quick fix breakfast topped with maple syrup…
Or ‘fancied up’ wrapped around a creamy cheesy chicken concoction.
CREAMY CHICKEN MUSHROOM STUFFED CRÊPES
4 – 8″ crêpes
1 cup chopped mushrooms
3 green onions sliced
1 cup leftover grilled chicken
1tbsp thyme leaves
1 tbsp butter
3-4 tbsp white wine or chicken broth
2 tbsp butter
2 tbsp flour
1 cup milk or evaporated milk or cream for a more richer finish.
salt & pepper
1 tsp ground nutmeg
1/2 cup shredded Swiss cheese + extra for topping
salt & pepper
Saute mushrooms and onions in 1 tbsp butter until lightly browned.
Season with salt, pepper and thyme.
Deglaze with wine or broth, simmer until liquid is absorbed.
Melt 2 tbsp butter, add flour and stir for a minute or two to ‘cook’ the flour
Gradually add milk, stirring until thickened.
Season with salt & pepper
Add cheese, stirring until melted
Divide chicken over each crêpes…
Wrap and secure with toothpick if necessary and place in baking pan…
(keeping with our no-oven boat, I used our stove top oven)
Pour sauce eveningly over all and sprinkle with extra cheese….
Bake at 350 ° for 15 minutes untile bubbly and heated through..
(or on stove top)…
Oh so yummy!
Crêpe recipe inspired by David Lebovitz