Typically Sweet

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A couple weeks ago I was impressed by my mother-in-law’s cooking (as usual) and was delighted to learn that the end of our meal meant the serving of a delicious dessert.  “My most favorite food on earth.”- fire-mom said.  What’s that?  Crepes.  French Crepes with delicious and fruity filling.  Her crepes were stuffed with bananas, strawberries, and a touch of chocolate-hazelnut spread.  Folded and garnished with light whipped topping and a generous  dusting of powdered sugar.  Oh. My. Geeeezz.  I only get just one?  Looking at my Fireman I tapped my fork on my empty plate causing him to look up.. “Are you going to finish that?..” By the look in his eyes, he wasn’t sure if I was seriously asking- and if so, was he really supposed to (literally) fork over his half eaten dessert? I smiled and said- “..if you are, no biggie..”  Relief swept his face.  After hoovering my post-dinner treat like I hadn’t just eaten a 4 ounce grilled (medium rare- me and the fire-sissy heart the red meat- literally.) steak and practically my weight in asparagus (I heart the green spear.)  I proceeded to make small talk. 

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Me: “Have you ever heard of a savory crepe?” 
Fire-mom: “No such thing!” 
Me: “Yaaaa huh!”  and I was going to prove it. I had seen them on various menus, and while it never struck my fancy enough to order- it seemed quite satisfactory to my belly for a weeknight meal.. and so comes the turning of my wheels in coming up with a superb recipe; hopefully impressing my fire-mom.

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This recipe- with the help of a rotisserie chicken and store bought crepes- was super quick and easy prep, even with the homemade cream sauce.  The meal came together nicely with a hint of sweetness from the crepes and a kick from the Mexican inspired spice- I think I pleased and convinced her that there is such a thing as a savory crepe.

**Look for packaged crepes in the produce section of your grocery store

Creamy Chicken and Mushroom Crepes

INGREDIENTS
Cooking spray
3 cloves garlic, minced
1 medium onion, thinly sliced 
1 (8-ounce) package presliced mushrooms
1/2 cup white wine
3 cups chopped rotisserie chicken
4 green onions sliced
1 cup Roma tomato, chopped
1 (4 ounce) can diced green chiles
3/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon butter
3 tablespoons all-purpose flour
1 (12 ounce) can fat free evaporated milk
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
Dash of nutmeg
10 store bought  French crepes
1/2 cup (2 ounces) shredded part skim Mozzarella cheese
Garnish: Chopped Italian parsley or cilantro

DIRECTIONS
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion, garlic, and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Add wine- cooking until wine is reduced, about 4-5 minutes.  Stir in tomatoes, chicken, green onions, 1/4 teaspoon salt, chiles, and spinach. Reduced heat to LOW to keep warm while preparing the sauce.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt, red and black pepper, and nutmeg. Pour milk mixture over chicken mixture; stir to combine.

Preheat broiler.  Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned. Garnish as desired. 

Nutrition Information
Serves 5 (2 crepes each)
Calories: 405
Fat: 8.7 g
Carbohydrate: 26 g
Fiber: 2.9 g
Protein: 38 g
 

Comments

  1. Tara @ the pleased plate says:

    I stumbled upon your site and loved it at first glance — then I realized we have a lot in common!!! I live in a suburb of Dallas and my hubby is a fireman too! We might just have to see if we know some of the same people. :)

  2. Heather @ Sweet Sins says:

    I love crepes! I have never made them savory because everytime I whip up a batch of them I can't help but fill them with fresh strawberries and raspberries and any fresh fruit I can find dust them with powder sugar and eat them!! I have an awesome family recipe on my site if you ever want to make some that are homemade. These look delicious!!

  3. supplements says:

    Crepes are easy meals to prepare, though you have to choose the right ingredients.

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