Hubby's Favorite Crepes

I am afraid to say this because the All-American Police may come knocking at my door, but the Hubby does not like pancakes.  AT ALL.  He doesn't "get" that I would enjoy breakfast for dinner and cannot STAND my snack of pancakes smeared with Nutella.  I didn't know it was possible for someone to not like pancakes especially as much as he dislikes 'em!

So, when I decided on this recipe, I fully planned for a lot of leftovers to share with my Grams.

I was so wrong!

The Hubby LOVED this recipe and ate a good number of these yummy (and simple) treats!  I was amazed.  If only I would have known "flat cupcakes" would have been such a success! 

I will suggest making the Crepes ahead of time, especially if you have some bossy cooking judges who enjoy cooking contests on The Food Network a little too much and start counting down from 10 when you still have over half of the batter to cook . . .

Basic Crepes

~ adapted from Taste of Home April/May 2011

1 1/2 cups almond milk

4 eggs

3/4 cup all purpose flour

1/4 cup whole wheat flour

1 1/2 tsp sugar

1/8 tsp salt

8 tsp butter - I didn't do this, instead using cooking spray in my crepe pan

In a small bowl, whisk milk and eggs.  Combine the flour, sugar and salt; add to milk mixture and mix well.  Refrigerate for 1 hour.  (YAH, I'll admit I didn't do this.  Shame on me!  Seriously, it didn't really affect my crepes too much - although the batter did sit in the fridge for around a 1/2 hour or so . . . )

Spray 8 inch nonstick skillet (a crepe one is best, if you have a hubby who actually reads Christmas lists and purchased one, even when he thought crepes were just a fancy way of saying "pancake") which has been warmed over medium heat; pour 2 T batter into center of skillet. Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn with non-metal spatula and cook 15-20 seconds longer.  The crepe may stick to pan, just use spatula and gently loosen crepe by working around the pan.  Remove to a wire rack - get all fancy and flip 'em out of the pan.

Repeat with remaining batter, spraying skillet as needed, if not using the 8 tsp butter.  When cool, stack crepes with waxed paper or paper towels in between.

~ Crepes can be frozen for up to 2 months.

Hubby's Favorite Crepes

~ adapted from Taste of Home April/May 2011

1 pound sliced, fresh mushrooms

1 medium to large yellow onion

1/4 cup butter

1/4 cup flour

2 cups milk (I used almond)

4 tsp chicken bullion granules

1/2 tsp Italian Seasoning

1/4 tsp pepper

1/2 cup sour cream (I used Greek yogurt)

3 T apple juice

2 cups cooked, chopped chicken

1/2 tsp Herbes de Provence (or additional Italian Seasoning if cannot find Herbes de Provence)

Cook mushrooms, onion and butter over medium heat until onion is translucent.  Stir in flour, milk, bouillon granules, Italian Seasoning and pepper.  Bring mixture to a boil.  Stir in sour cream and apple juice.  Set aside 1 cup of sauce.

To the sauce in pan, add the chicken and Herbes de Provence.  Stir occasionally until chicken is warmed through.  Spoon filling onto 15 prepared crepes.  Roll crepes up and drizzle with remaining 1 cup of sauce.

I think I will try this, next time, without chicken.  I'll double the mushrooms and onions as I LOVE them!  I was also thinking of throwing in some Fresh Basil and/or some spinach.  Overall, this recipe was enjoyed by all and considered a definite Keeper!