Thursday, July 29, 2010

Holy Crepe!

What's that you say? I am in the process of some personal changes this year. One of the things I am doing is trying to introduce my kids, and my family, to more dinner options. In the past, we seemed to have gotten into a rut. Monday was a chicken casserole, Taco Tuesdays, Make-Your-Own-Salad Wednesdays, you get the idea. So at the start of this year, I have been mixing it up - literally and figuratively! We have had Fried Rice, Spaghetti Carbonara, Shrimp 'Po Boys, Shrimp and Grits, homemade potato chips, Berry Summer Salad, Strawberry Soup and the list goes on. So last night, I decided to go back to one of our favorite vacation memories - buying crepes filled with bananas and chocolate, Nutella and Gruyere cheese (not all in the same crepe!) off the streets in Paris. My kids gobbled them up so I decided to give them a go.

I have four favorite recipe resources:,, and my collection of 40+ cookbooks! What I love about the websites is that you can save recipes that look good in your recipe box. What I love about the cookbooks is the wrinkled pages covered in chocolate or smeared with something! Then when perusing for something for dinner, voila! So I came across a recipe for Chicken and Asparagus Crepes - yummy. I bought all the ingredients but didn't get around to making it for a week. When I actually got all the ingredients out of the fridge, I realized my carnivore children ate all the ham (also included in the recipe) so we went without.

To make crepes, you first have to make a mixture in a blender and chill for an hour. Done and here's the delicious recipe we followed from (submitted by Eric Nesbitt):

2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Caitlin, my oldest, really got into making the crepes and took over the cooking of them. She also came up with a long line of other fillings you can make. I like the sounds of chicken, broccoli, bacon and Gruyere cheese!

Next came the filling, another recipe from (submitted by Angela Leinenbach):

1/2 cup condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/3 cup chopped fully cooked ham (We didn't use since we were out)
1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise


In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake at 375 degrees F for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

We served them with a simple salad of mixed greens, cranberries, sunflower seeds, goat cheese and a homemade dressing. The kids gobbled them up (my husband is a lawyer and currently preparing for a trial so he wasn't home until about 9:30 but gobbled them up then!).

So, my foray into cooking has officially begun this year. I have actually even started watching cooking shows which I used to find so annoying. I really don't like to watch other people eat. Something about the microphoned chomping that just drives me nuts! However, I can slowly feel myself being drawn to cooking more and more. What's the best part of it you ask? Having a fresh and exciting meal to serve my family? No. Having my family sitting together at the table? No. Having my girls clear the table and do all the dishes? You bet!!

P.S. I actually have photos of the crepes and the finished dish but am experiencing some camera issues. Will hopefully post soon!

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