Crepes

My husband taught me to make these crepes when we were first married. It used to be a Saturday morning tradition. Now that we keep Sabbath, it’s a Sunday morning tradition! They taste just like crepes made in France! Mmmm…

This recipe is from the book Crepes and Omelets by Bob and Coleen Simmons (Concord, CA: Nitty Gritty Productions: 1976).

Yield: 14 to 16 6-inch crepes.

(We Elliotts often make two batches to serve 8-10 people.)

3 eggs
3 tablespoons butter, melted
2 cups milk
1 1/2 cups flour
3/4 teaspoons salt
1 teaspoon vanilla
3 tablespoons sugar

Melt butter in the microwave. Place ingredients in a blender in the order listed. Cover and blend at high speed 20 to 30 seconds. Scrape down sides of container. Blend a few more seconds.

Prepare the crepe pan by  spraying with non-stick cooking spray before heating. Crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan. (You can also sprinkle a few drops of water into the pan to test it.) A crepe should cook on one side in approximately one minute.

Two or three tablespoons of batter is usually enough to cover the bottom of a 6- or 7-inch crepe pan. Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely.

The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a spatula, then quickly flip it over.

Stack cooked crepes on a plate. Crepes can be filled with any number of delicious things. We love Nutella, sour cream and fruit jams, or anything you’d eat with pancakes. It looks beautiful to sprinkle a little powdered sugar over the top.

Chicken and Broccoli Crepes

3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
2 teaspoons Worcestershire sauce
1 1/2 cups sharp cheddar cheese, grated
Salt and pepper
2 cups cooked chicken, cubed
1/2 cup sour cream
8 pieces cooked broccoli
Parmesan cheese for topping

Preheat oven to 375 degrees. Make crepes and set aside.

Melt butter in small saucepan. Add flour and cook 2 minutes. Gradually add milk. Cook, stirring constantly, until sauce thickens. Add Worcestershire sauce, cheese, salt, and pepper.

Stir chicken cubes into sauce.

Spread each crepe with 1 tablespoon sour cream. Place a broccoli spear on top of sour cream. Cover broccoli with chicken mixture, and roll up crepe.

Place in buttered, ovenproof serving dish. Sprinkle with Parmesan cheese.

Heat in 375 degree oven for 10-15 minutes.

(4 servings)