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

"jmcquown" > wrote in message
...
> 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?

Bacon and onions finely chopped and when nicely browned add chopped chicken
livers. Cook gently with some balsamic vinegar and maybe some red wine to
make a sauce.
--
--
http://www.shop.helpforheroes.org.uk/

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.

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-

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

On 2/7/13 10:01 AM, Steve Freides wrote:
> IMHO, savory crepes are first cousins to quesadillas except that crepes
> get runnier fillings so the crepe can fall apart....

If prepared properly, a crepe should never fall apart from contact with
sauce.

-- Larry

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

On 2/7/2013 10:27 AM, pltrgyst wrote:
> On 2/7/13 10:01 AM, Steve Freides wrote:
>> IMHO, savory crepes are first cousins to quesadillas except that crepes
>> get runnier fillings so the crepe can fall apart....
>
> If prepared properly, a crepe should never fall apart from contact with
> sauce.
>
> -- Larry
>
Absolutely! Crepes are sturdy thin little "pancakes".

Jill

On Thursday, February 7, 2013 10:23:49 AM UTC-5, jmcquown
> >
>
> Crepes can be made ahead, stacked between sheets of parchment paper or
>
> waxed paper, wrapped and frozen.

This is what I do when I make a batch of waffles. I make a dozen, freeze about half. Stacked between layers of foil, then put in a ziplock bag, using my 1 cent food saver method ( plastic straw and a deep inhalation.) They take no time to thaw and I pop em in the toaster oven to crisp em up a bit more.

jmcquown wrote:

> Do you make filled savoury crepes? If so, with what fillings and/or sauces?

Sardines and capers.

On 2/7/2013 10:40 AM, Kalmia wrote:
> On Thursday, February 7, 2013 10:23:49 AM UTC-5, jmcquown
>>>
>>
>> Crepes can be made ahead, stacked between sheets of parchment paper or
>>
>> waxed paper, wrapped and frozen.
>
> This is what I do when I make a batch of waffles. I make a dozen, freeze about half. Stacked between layers of foil, then put in a ziplock bag, using my 1 cent food saver method ( plastic straw and a deep inhalation.) They take no time to thaw and I pop em in the toaster oven to crisp em up a bit more.
>
Waffles work well with a little crispiness. Crepes such as I'm
describing, you don't want crisp.

Jill

On Thu, 7 Feb 2013 10:01:15 -0500, "Steve Freides" >
wrote:
snip
>
>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 -snip
>-S-
>
Chicken and veggies? Tell more, please.
Janet US

On 2/7/2013 11:26 AM, Janet Bostwick wrote:
> On Thu, 7 Feb 2013 10:01:15 -0500, "Steve Freides" >
> wrote:
> snip
>>
>> 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 -snip
>> -S-
>>
> Chicken and veggies? Tell more, please.
> Janet US
>
I've never made (or eaten) crepes that fell apart unless the OP didn't
know how to make crepes.

Chicken and broccoli crepes come to mind. I'm sure you could use any
number of sauteed vegetables in a crepe.

Jill

On Thu, 07 Feb 2013 11:36:57 -0500, jmcquown >
wrote:

>On 2/7/2013 11:26 AM, Janet Bostwick wrote:
>> On Thu, 7 Feb 2013 10:01:15 -0500, "Steve Freides" >
>> wrote:
>> snip
>>>
>>> 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 -snip
>>> -S-
>>>
>> Chicken and veggies? Tell more, please.
>> Janet US
>>
>I've never made (or eaten) crepes that fell apart unless the OP didn't
>know how to make crepes.
>
>Chicken and broccoli crepes come to mind. I'm sure you could use any
>number of sauteed vegetables in a crepe.
>
>Jill
I was wondering about the chicken and veggie quesadillas ( sorry
for the mix-up, I thought that I had pared the message for clarity.
Janet US

On 2/7/2013 11:41 AM, Janet Bostwick wrote:
> On Thu, 07 Feb 2013 11:36:57 -0500, jmcquown >
> wrote:
>
>> On 2/7/2013 11:26 AM, Janet Bostwick wrote:
>>> On Thu, 7 Feb 2013 10:01:15 -0500, "Steve Freides" >
>>> wrote:
>>> snip
>>>>
>>>> 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 -snip
>>>> -S-
>>>>
>>> Chicken and veggies? Tell more, please.
>>> Janet US
>>>
>> I've never made (or eaten) crepes that fell apart unless the OP didn't
>> know how to make crepes.
>>
>> Chicken and broccoli crepes come to mind. I'm sure you could use any
>> number of sauteed vegetables in a crepe.
>>
>> Jill
> I was wondering about the chicken and veggie quesadillas ( sorry
> for the mix-up, I thought that I had pared the message for clarity.
> Janet US
>
No problem. He sort of hijacked the thread saying they're like
quesadillas. They really aren't. FWIW I've made vegetable and cheese
quesadillas, just none containing chicken. I'd guess the chicken would
need to be shredded...

Jill

On Thu, 07 Feb 2013 11:46:34 -0500, jmcquown >
wrote:

>On 2/7/2013 11:41 AM, Janet Bostwick wrote:
>> On Thu, 07 Feb 2013 11:36:57 -0500, jmcquown >
>> wrote:
>>
>>> On 2/7/2013 11:26 AM, Janet Bostwick wrote:
>>>> On Thu, 7 Feb 2013 10:01:15 -0500, "Steve Freides" >
>>>> wrote:
>>>> snip
>>>>>
>>>>> 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 -snip
>>>>> -S-
>>>>>
>>>> Chicken and veggies? Tell more, please.
>>>> Janet US
>>>>
>>> I've never made (or eaten) crepes that fell apart unless the OP didn't
>>> know how to make crepes.
>>>
>>> Chicken and broccoli crepes come to mind. I'm sure you could use any
>>> number of sauteed vegetables in a crepe.
>>>
>>> Jill
>> I was wondering about the chicken and veggie quesadillas ( sorry
>> for the mix-up, I thought that I had pared the message for clarity.
>> Janet US
>>
>No problem. He sort of hijacked the thread saying they're like
>quesadillas. They really aren't. FWIW I've made vegetable and cheese
>quesadillas, just none containing chicken. I'd guess the chicken would
>need to be shredded...
>
>Jill
>
sure. actually they would be more like a pan of burritos.
Janet US

On 2/7/2013 12:24 PM, Janet Bostwick wrote:
> On Thu, 07 Feb 2013 11:46:34 -0500, jmcquown >
> wrote:
>
>> On 2/7/2013 11:41 AM, Janet Bostwick wrote:
>>> On Thu, 07 Feb 2013 11:36:57 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 2/7/2013 11:26 AM, Janet Bostwick wrote:
>>>>> On Thu, 7 Feb 2013 10:01:15 -0500, "Steve Freides" >
>>>>> wrote:
>>>>> snip
>>>>>>
>>>>>> 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 -snip
>>>>>> -S-
>>>>>>
>>>>> Chicken and veggies? Tell more, please.
>>>>> Janet US
>>>>>
>>>> I've never made (or eaten) crepes that fell apart unless the OP didn't
>>>> know how to make crepes.
>>>>
>>>> Chicken and broccoli crepes come to mind. I'm sure you could use any
>>>> number of sauteed vegetables in a crepe.
>>>>
>>>> Jill
>>> I was wondering about the chicken and veggie quesadillas ( sorry
>>> for the mix-up, I thought that I had pared the message for clarity.
>>> Janet US
>>>
>> No problem. He sort of hijacked the thread saying they're like
>> quesadillas. They really aren't. FWIW I've made vegetable and cheese
>> quesadillas, just none containing chicken. I'd guess the chicken would
>> need to be shredded...
>>
>> Jill
>>
> sure. actually they would be more like a pan of burritos.
> Janet US
>
That's a better description, yes

Jill

"jmcquown" > wrote in message
...
> On 2/7/2013 12:24 PM, Janet Bostwick wrote:
>> On Thu, 07 Feb 2013 11:46:34 -0500, jmcquown >
>> wrote:
>>
>>> On 2/7/2013 11:41 AM, Janet Bostwick wrote:
>>>> On Thu, 07 Feb 2013 11:36:57 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>> On 2/7/2013 11:26 AM, Janet Bostwick wrote:
>>>>>> On Thu, 7 Feb 2013 10:01:15 -0500, "Steve Freides" >
>>>>>> wrote:
>>>>>> snip
>>>>>>>
>>>>>>> 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 -snip
>>>>>>> -S-
>>>>>>>
>>>>>> Chicken and veggies? Tell more, please.
>>>>>> Janet US
>>>>>>
>>>>> I've never made (or eaten) crepes that fell apart unless the OP didn't
>>>>> know how to make crepes.
>>>>>
>>>>> Chicken and broccoli crepes come to mind. I'm sure you could use any
>>>>> number of sauteed vegetables in a crepe.
>>>>>
>>>>> Jill
>>>> I was wondering about the chicken and veggie quesadillas ( sorry
>>>> for the mix-up, I thought that I had pared the message for clarity.
>>>> Janet US
>>>>
>>> No problem. He sort of hijacked the thread saying they're like
>>> quesadillas. They really aren't. FWIW I've made vegetable and cheese
>>> quesadillas, just none containing chicken. I'd guess the chicken would
>>> need to be shredded...
>>>
>>> Jill
>>>
>> sure. actually they would be more like a pan of burritos.
>> Janet US
>>
> That's a better description, yes

OK! Please describe a quesadilla and a burrito!
--
--
http://www.shop.helpforheroes.org.uk/

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

We make Palatschinken. Better suited for filling and baking than Crepes.

Cheers,

Michael Kuettner

On 2/7/2013 9:36 AM, jmcquown wrote:

>
> Chicken and broccoli crepes come to mind. I'm sure you could use any
> number of sauteed vegetables in a crepe.
>
> Jill



Asparagus crepes (with or without ham) topped with Hollandaise!

gloria p

On Thu, 7 Feb 2013 17:55:20 -0000, "Ophelia"
> wrote:

>
>
>"jmcquown" > wrote in message
...
>> On 2/7/2013 12:24 PM, Janet Bostwick wrote:
snip
>>>>
>>> sure. actually they would be more like a pan of burritos.
>>> Janet US
>>>
>> That's a better description, yes
>
>OK! Please describe a quesadilla and a burrito!
>--

Simple version . . . either is made with a tortilla. A quesadilla is
a flat, sandwich-like version done on a griddle or stove top. A
simple quesadilla would be a single tortilla, in flat position,covered
with cheese, covered with another tortilla and heated, cut in wedges
and eaten.
A burrito is either folded or rolled tortilla with a filling inside.
They may be panned with a sauce for heating in the oven.
quesadilla picture
http://tinyurl.com/bas96du
burrito picture
http://tinyurl.com/agrbnh3

Janet US

"Janet Bostwick" > wrote in message
...
> On Thu, 7 Feb 2013 17:55:20 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"jmcquown" > wrote in message
...
>>> On 2/7/2013 12:24 PM, Janet Bostwick wrote:
> snip
>>>>>
>>>> sure. actually they would be more like a pan of burritos.
>>>> Janet US
>>>>
>>> That's a better description, yes
>>
>>OK! Please describe a quesadilla and a burrito!
>>--
>
> Simple version . . . either is made with a tortilla. A quesadilla is
> a flat, sandwich-like version done on a griddle or stove top. A
> simple quesadilla would be a single tortilla, in flat position,covered
> with cheese, covered with another tortilla and heated, cut in wedges
> and eaten.
> A burrito is either folded or rolled tortilla with a filling inside.
> They may be panned with a sauce for heating in the oven.
> quesadilla picture
> http://tinyurl.com/bas96du
> burrito picture
> http://tinyurl.com/agrbnh3

Thank you

--
--
http://www.shop.helpforheroes.org.uk/

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.

Ophelia wrote:
>
> "jmcquown" > wrote in message
> ...
> > 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?
>
> Bacon and onions finely chopped and when nicely browned add chopped chicken
> livers. Cook gently with some balsamic vinegar and maybe some red wine to
> make a sauce.

OH YUM, Ophelia! :-)
It's been about 2 years now since I've had liver. A pound of them just
floured and fried might be on the menu this weekend.

Gary

PS - your recipe sounds good too. I love liver and onions with some sort of
gravy plus mashed potatoes, green beans and apple sauce.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>> > 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?
>>
>> Bacon and onions finely chopped and when nicely browned add chopped
>> chicken
>> livers. Cook gently with some balsamic vinegar and maybe some red wine to
>> make a sauce.
>
> OH YUM, Ophelia! :-)
> It's been about 2 years now since I've had liver. A pound of them just
> floured and fried might be on the menu this weekend.
>
> Gary
>
> PS - your recipe sounds good too. I love liver and onions with some sort
> of
> gravy plus mashed potatoes, green beans and apple sauce.

I usually use lamb's liver for that

--
--
http://www.shop.helpforheroes.org.uk/

jmcquown wrote:
>
> On 2/7/2013 10:27 AM, pltrgyst wrote:
> > On 2/7/13 10:01 AM, Steve Freides wrote:
> >> IMHO, savory crepes are first cousins to quesadillas except that crepes
> >> get runnier fillings so the crepe can fall apart....
> >
> > If prepared properly, a crepe should never fall apart from contact with
> > sauce.
> >
> > -- Larry
> >
> Absolutely! Crepes are sturdy thin little "pancakes".
>
> Jill

The first one I ever tried (and still love this best) was one fresh cooked,
sprinkled with sugar, then a squeeze of lemon before being rolled up.

Gary

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> On 2/7/2013 10:27 AM, pltrgyst wrote:
>> > On 2/7/13 10:01 AM, Steve Freides wrote:
>> >> IMHO, savory crepes are first cousins to quesadillas except that
>> >> crepes
>> >> get runnier fillings so the crepe can fall apart....
>> >
>> > If prepared properly, a crepe should never fall apart from contact with
>> > sauce.
>> >
>> > -- Larry
>> >
>> Absolutely! Crepes are sturdy thin little "pancakes".
>>
>> Jill
>
> The first one I ever tried (and still love this best) was one fresh
> cooked,
> sprinkled with sugar, then a squeeze of lemon before being rolled up.

That was the traditional way when I was a child.
--
--
http://www.shop.helpforheroes.org.uk/

Kalmia wrote:
>
> On Thursday, February 7, 2013 10:23:49 AM UTC-5, jmcquown
> > >
> >
> > Crepes can be made ahead, stacked between sheets of parchment paper or
> >
> > waxed paper, wrapped and frozen.
>
> This is what I do when I make a batch of waffles. I make a dozen,
> freeze about half. Stacked between layers of foil, then put in a
> ziplock bag, using my 1 cent food saver method ( plastic straw and
> a deep inhalation.) They take no time to thaw and I pop em in the
> toaster oven to crisp em up a bit more.

Same with me when cooking a batch of pancakes. They freeze well. Put a
stack in a tupperware bowl to freeze. Once microwaved back to hot, they are
great.

Gary

On 07/02/2013 10:38 AM, jmcquown wrote:
> 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.

The crepes I was referring to are not that sweet. They use regular
crepes, not sugar int he batter. It's plain yoghurt and fruit with just
a drizzle of honey. You can use less honey or omit it completely if you
want.




> Why not give seafood
> crepes in a creamy sauce a try? I haven't made this one but it sounds
> tasty!

I have tried them in the past, but I have not made them myself.

On 07/02/2013 4:47 PM, Gary wrote:

> Same with me when cooking a batch of pancakes. They freeze well. Put a
> stack in a tupperware bowl to freeze. Once microwaved back to hot, they are
> great.
>

I usually save pancake batter for a day or too and then cook them. I
figure that a pancake made with old batter is better than a nuked
pancake. I usually don't like any flour product nuked.

I occasionally make a batch of crepes and freeze the leftovers. I let
them dry a bit then place squares of wax paper between the crepes and
take a few out at a time. They are handy to have on hand for desserts.
Melt a little butter and sugar in a pan, add some fruit, liquor,
flambe... voila.... incredible dessert.

On 2/7/2013 1:17 PM, gloria p wrote:
> On 2/7/2013 9:36 AM, jmcquown wrote:
>
>>
>> Chicken and broccoli crepes come to mind. I'm sure you could use any
>> number of sauteed vegetables in a crepe.
>>
>> Jill
>
>
>
> Asparagus crepes (with or without ham) topped with Hollandaise!
>
> gloria p

Oooh that sounds good! I'm thinking maybe some sauteed chicken and
asparagus topped with the Hollandaise...

Herbs and seasonings are (of course) left to the imagination of the
chef, depending upon the filling.

Jill

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

On Thursday, February 7, 2013 4:39:47 PM UTC-5, Gary wrote:
>
>
> The first one I ever tried (and still love this best) was one fresh cooked,
>
> sprinkled with sugar, then a squeeze of lemon before being rolled up.

Some Sundays, my mother would really fuss and serve us thin, sweet pliable crepes, (J of C recipe), smeared with raspberry preserves, then rolled and sprinkles with conf. sugar. Of course, dipped in a puddle of real maple syrup, they were scrumptious. We could've kept her making them all morning long.

On Sun, 10 Feb 2013 11:04:37 -0800 (PST), Kalmia
> wrote:

>On Thursday, February 7, 2013 4:39:47 PM UTC-5, Gary wrote:
>>
>>
>> The first one I ever tried (and still love this best) was one fresh cooked,
>>
>> sprinkled with sugar, then a squeeze of lemon before being rolled up.
>
>Some Sundays, my mother would really fuss and serve us thin, sweet pliable crepes, (J of C recipe), smeared with raspberry preserves, then rolled and sprinkles with conf. sugar. Of course, dipped in a puddle of real maple syrup, they were scrumptious. We could've kept her making them all morning long.

I've attended many affairs here, even my own wedding:
http://www.watermillcaterers.com/.
Their seafood crepe is exquisite... filled with shrimp, lobster, and
scallops, in a heavenly cream sauce... and on Lung Guyland seafood is
fresh, never frozen.

On 2/10/2013 2:38 PM, Brooklyn1 wrote:
> On Sun, 10 Feb 2013 11:04:37 -0800 (PST), Kalmia
> > wrote:
>
>> On Thursday, February 7, 2013 4:39:47 PM UTC-5, Gary wrote:
>>>
>>>
>>> The first one I ever tried (and still love this best) was one fresh cooked,
>>>
>>> sprinkled with sugar, then a squeeze of lemon before being rolled up.
>>
>> Some Sundays, my mother would really fuss and serve us thin, sweet pliable crepes, (J of C recipe), smeared with raspberry preserves, then rolled and sprinkles with conf. sugar. Of course, dipped in a puddle of real maple syrup, they were scrumptious. We could've kept her making them all morning long.
>
> I've attended many affairs here, even my own wedding:
> http://www.watermillcaterers.com/.
> Their seafood crepe is exquisite... filled with shrimp, lobster, and
> scallops, in a heavenly cream sauce... and on Lung Guyland seafood is
> fresh, never frozen.
>
I see they have a Sweet 16 menu. Julie Bove will be happy to know the
tradition is still alive and well

Jill <---never knew anyone who had a "Sweet 16" party