This was my first attempt at crepes. I think a similar result could be used in the recipe with flour tortillas, but the crepes were wonderful! And also quite fun to make.
For the crepes:
Milk, eggs, flour, salt
In a large mixing bowl, combine milk and eggs.
Add the flour and salt and mix well. Let stand for 15 minutes.
Heat a lightly greased 8-inch skillet; pour .25 cup batter into the center. Lift and tilt the skillet to evenly coat the bottom.
Cook until top appears dry.
Flip and cook an additional 15-20 seconds.
Remove to a wire rack. Repeat with remaining batter.
When cool, stack crepes with paper towels between them.
For the chicken filling:
Mushrooms, green onions, butter, flour, rosemary, salt, pepper, garlic powder, mayonnaise, milk, cheddar cheese, chopped cooked chicken
In a large skillet, saute mushrooms and onions until tender. Set aside.
In a saucepan, combine flour and seasonings.
Stir in mayo until blended.
Cook over medium-low heat for 2 minutes.
Gradually stir in milk.
Bring to a boil over medium-low heat; cook and stir for 2 minutes.
Add cheese, stir until melted.
Remove from heat; add chicken and the mushroom mixture.
Spoon 1/3 cup of the chicken mixture down the center of each crepe.
Roll up and place seam-side down in a greased baking dish.
In a small saucepan, heat milk and cheese over medium-low heat until melted, stirring constantly.
Pour over crepes.
Bake, uncovered, for 15-20 minutes.
Nomnomnomnom!
Recipe:
Crepes:
1 cup milk
3 eggs
.66 cup flour
.5 teaspoon salt
Chicken Filling:
4 oz sliced mushrooms
.33 cup sliced green onions
2 tablespoons butter
.5 cup flour
.5 teaspoon rosemary, crushed
.5 teaspoon salt
.5 teaspoon pepper
.25 teaspoon garlic powder
.75 cup mayonnaise
2 cups milk, divided
1.5 cups shredded cheddar cheese, divided
2 cups chopped cooked chicken
1) In a large mixing bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes.
2) Heat a lightly greased 8-inch nonstick skillet; pour .25 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; flip and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining butter; grease skillet as needed. When cool, stack crepes with paper towels in between.
3) For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-quart saucepan, combine the flour and seasonings. Stir in mayonnaise until blended.
4) Cook over medium-low heat for 2-3 minutes. Gradually stir in 1.5 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture.
5) Spoon .33 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased baking dish.
6) In a small saucepan, heat remaining milk and cheese over medium-low heat until cheese is melted, stirring constantly. Pour over crepes. Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through.
Strength Modifier:
Extremely filling!
Intelligence Modifier:
Making the crepes from scratch was a little daunting for a first-timer. I also found it a little difficult to get the flour and mayo to combine easily.
Wisdom Modifier:
We keep most of the ingredients on hand - just had to pick up some mushrooms and a block of cheddar.
Charisma Modifier:
This was another dish packed with flavor! Seconds were had by all!
Constitution Modifier:
This had a lot of high-fat ingredients. It's nice to indulge every once in a while.
Overall score:
This is definitely something I'm willing to make again and is well worth the time and effort!
