On Wed, 06 Feb 2013 16:45:58 -0500, 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?
>
Personally, a filling of chicken and mushrooms with a sherry cream
sauce (maybe topped with some grated hard cheese like parm, romao or
asiago) is my favorite and why I make them these days, which isn't
very often. Chicken and broccoli doesn't sound bad as a filling. If
I did that, I'd make it a chicken divan with a mornay sauce filling.
I might try that in the next few days, because I have some broccoli I
need to do something with pronto.


--
Food is an important part of a balanced diet.