On 2/7/2013 9:39 AM, Dave Smith wrote:
> On 06/02/2013 4:45 PM, 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?
>
>
> I don't. Sorry. I think I would like one with a seafood and a creamy
> sauce. I Occasionally make crepes for breakfast and roll them up with
> some fruit and plain yogurt and drizzle on honey on top.
>
>
Those breakfast crepes are too sweet for my taste. Why not give seafood
crepes in a creamy sauce a try? I haven't made this one but it sounds
tasty!

http://southernfood.about.com/od/shr...r/bl30603f.htm

There are lots of recipes floating around. The last crepes I made were
chicken with sauteed mushrooms with a cream and white wine sauce. I
spooned a little of the sauce onto each filled crepe. Rolled them up
and placed them (seam side down) in a baking dish. I poured the
remainder of the sauce over the crepes and into a moderate oven they
went. I don't recall for how long. Just long enough to heat them
through and the sauce was a little bubbly. They were quite tasty. I
really should do this again

Jill