On 2/7/2013 2:47 PM, sf wrote:
> 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.
>
>
Glad I could kick off an idea for using up broccoli The mornay sauce
sounds really good with that combination. If you make it please report
back.

Jill