The great crepe update and recipe!

Those of you who read the Monday Meal Plan know that this week I was attempting a foray into French food by making crepes. Well, they were a hit and I wanted to share the recipe I used as well as a couple pictures. Please share any other crepe creations you enjoy!

As I do with many recipes, I amended this one to suit our tastes and available ingredients. I added creamed spinach to the adult crepes (in addition to the other ingredients). I also used shredded chicken breast that cooked in Italian salad dressing in the slow cooker all day. I sliced the mushrooms and then sauteed them in olive oil before combining the corn, mushrooms, chicken and spinach.   I did not add the hard boiled egg (because it didn't sound good) or the red pepper (because I didn't have any on hand).

The milk and cream cheese sauce was excellent. I was skeptical about such a simple sauce, but it was delicious. I even used skim milk and light cream cheese and it was still creamy and cheesy and a perfect topping for the crepes. My girls even added a little of the cheese sauce to their peas.

I doubled the crepe batter recipe and after dinner I cooked the rest of the crepes. I layered them between parchment paper, put them in the fridge and served them for breakfast with cottage cheese and strawberries Thursday morning. You can see teh picture above.

I will say that this dinner took some time to prepare because the crepes take a little while to make and then once they are made and put together you bake them for another 25 minutes, but it was delicious and worth the effort.

3 chicken breasts, cooked and shredded (I cook mine in the slow cooker in Ken's Herb & Garlic marinade and then add some of the sauce from the slow cooker to the chicken to make it nice and moist)

1 cup shredded cheese (I used mozzarella)

1 can creamed corn or corn kernels or 1 box frozen creamed corn or frozen corn (10 - 15 oz)

1 cup milk for the crepe batter (I use skim milk)

1 cup of milk for the sauce (I use skim milk)

3/4 cup flour

1/2 cup sour cream (I use light sour cream)

2 eggs

1/2 tsp. salt

6 ounces of cream cheese, softened (I used light cream cheese)

Preheat oven to 350 degrees.

Heat an 8-inch saute pan (or crepe pan, if you have one) on medium heat. If using a non-stick pan, you should not have to use non-stick spray.  Add about 1/8 of a cup of batter (enough to cover the pan bottom with a very thin layer of batter when you tilt it and spread it around). Cook crepe 30 to 45 seconds on each side until lightly browned. Place crepes on a plate with parchment paper between each one to keep them from sticking. Makes a total of 10 - 12 crepes.

Once crepes are finished, place a heaping spoonful of filling on each crepe and roll it up. Put the crepes in a 13x9-inch baking dish and cover with foil. I am able to fit 8 well-filled crepes in the pan. If needed, bake the other 4 crepes in an 8 x 8 pan. Bake for 25 minutes on 350 degrees.

While the crepes are baking, add 1 cup milk to a saucepan and bring to a  boil. As soon as it boils, reduce heat to low and add the softened cream cheese. Simmer while stirring with a wire whisk to blend the milk and cream cheese. Once well-blended, turn off the heat and let stand until ready to use.