February 02, 2005

Stuffed Crepes

Chicken stuffed crepes, pudding stuffed crepes

2 eggs
2 T melted butter
1 1/3 C milk
1 C flour
1/2 t salt
Place ingredients in blender in order. Blend for 30 seconds. Scrape down sides. Blend. Cook in greased crepe pan. May be stuffed and rolled with shredded chicken, ham or beef. Add cheese and your choice of vegetables such as tomatoes, olives, sprouts, celery, onions. Include a favorite sauce like honey mustard dressing, ranch, BBQ sauce, horseradish or Teriyaki sauce.

Vanilla Pudding
Mix: 1/2 C sugar, 3T flour, 1T cornstarch, 1/4 t salt, 1/3 C non-instant dry milk.
On stove top boil 1 3/4 C water. Beat in the dry ingredients. Add 1 beaten egg while briskly stirring. Cook 1 minutes. Remove from heat and add 1 T butter and 1 t vanilla. Let cool.

My mother used to make stuffed crepes when I was growing up and I hated them. A few years ago, a crepe restaurant opened up in the local mall. I discovered that the reason their crepes were so yummy was actually the sauce. It keeps the crepes from being too dry. I now love stuffed crepes. My children prefer the pudding stuffed crepes to the meat filled variety. I use homemade pudding to decrease the sugar content. My children love homemade pudding. It is also an easy way to use up powdered milk from our food storage.

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