On 2/7/2013 10:01 AM, Steve Freides wrote:
> jmcquown wrote:
>> Someone recently mentioned plain (not dessert) crepes. It got me to
>> wondering why I haven't made savoury filled crepes in such a long
>> time. There are so many options for fillings and sauces. Ham &
>> swiss cheese with bechamel sauce. Chicken with mushrooms. Crabmeat
>> with sherry
>> cream sauce.
>>
>> Do you make filled savoury crepes? If so, with what fillings and/or
>> sauces?
>> Jill
>
> Reading this has made me hungry! Yours all sound good, and so does the
> seafood in cream sauce. A local pancake house here makes these and,
> while not gourmet food, they're still pretty tasty. (The place was
> featured on Diners, Drive-ins, and Dives on the Food Network on TV - the
> Country Pancake House in Ridgewood, NJ. Funny thing is, I don't like
> their pancakes, but everything else there is pretty good.)
>
> IMHO, savory crepes are first cousins to quesadillas except that crepes
> get runnier fillings so the crepe can fall apart. We make ham and
> cheese quesadillas all the time, ditto chicken and veggies or chicken
> and cheese - crepes would be a nice change of pace if we were any good
> at making them here but they seem to require more attention than we have
> when dinnertime gets hectic.
>
> -S-
>
>
Crepes can be made ahead, stacked between sheets of parchment paper or
waxed paper, wrapped and frozen. Very simple to make. I've made
quesadillas but they are definitely nothing like filled rolled crepes
with a little sauce in with the filling and also spooned over.

Jill