Is there anyone on this planet who doesn’t like crepes?  Well if there is,  I’ve never heard of them.  They are easy to make, just a bit time consuming.  In the end they are so worth it.  The possibilities of what to do with them are endless.  They can be for any meal or even a snack. Such a simple thing to make but such an classy thing to serve.  I have never heard or seen anyone who isn’t impressed when given a crepe.  Always ooohhhs and aaaahhhhs and mmmmmms can be heard.   So why not impress your friends and make something, anything with crepes.

CREPES In a bowl add 1 1/2 cups of flour, along with 2 cups of milk and 3 eggs.  Mix well and don’t worry about the little lumps. Heat a non stick pan with a glug of olive oil.  When the oil is hot pour in 3/4 of a soup ladle of  batter into a preheated pan.  You can put a little less but I like mine thicker so that is what I do. Pick up the pan on an angle and twirl it in a circle to spread the batter around to cover the bottom of the pan.  Brown on one side… Then flip to brown the other side.  Repeat these steps until all the batter is used up.  Let them cool, cover and refrigerate until ready to use.  I like to make these 1 day ahead then they are ready to go when I need them.

STUFFING

If you  have cooked chicken by all means you can use it here in this recipe. Into a stockpot add raw chicken I used drumsticks and add 3/4 box of prepared chicken broth.    Cook the chicken for 40-45 minutes. During the last 10 minutes of stewing the chicken add carrots and peas.  I like to cut a piece of chicken open to make sure it is done, before I remove all of it from the pot.   Take the chicken out of the pot, cool, remove the meat from the bone and shred into a bowl.  Set aside. Take the smoked  ham and slice it then cube it.  Set aside. Into a jar place 1/2 cup flour and 3/4 cup water.  Mix  until there are no more lumps. Into the pot with the carrots and peas are, add 1 cup of sour cream, salt and pepper to taste, mix well.  Slowly add the slurry.  Start with 1/2 of it.  Cook over medium heat while constantly mixing.  It will start to thicken.  If you find its not thick enough, add more slurry, a little at a time until you reach the desired consistency.  This part of the recipe is exactly like making gravy.  Other then you have peas and carrots in the soup.  Once it’s thickened, cool.Divide the gravy into two pots.  Into one add the ham along with 1 egg yolk.  Mix well. Into the other one add the shredded chicken along with 1 egg yolk.  Mix well. Place the crepes onto a working surface and place 1 to 2 tablespoons of shredded mozzarella… A couple of tablespoons of either filling, then begin to fold.  First fold over each side… Then begin to roll from the top, like you would for a jelly roll cake.  You will form a little roll. Continue with all the crepes.  You will have filling left over that can be used for another meal.(  I like to add some liquid into it and use it for serving over rice or even pasta)  Set aside. Take 3 bowls and into one place 3-4 cups flour, into another 5-6 beaten eggs and into the last 4-5 cups of panko breadcrumbs.  Take a crepe, roll first into the flour then into the egg and lastly into the breadcrumbs, each time coating well.  What you are ultimately doing is coating the crepe roll like you would for a breaded cutlet or breaded chicken breast etc.  If you find you are running out of flour, eggs or panko crumbs then just add more when needed.  Continue this process until all the crepe rolls are breaded in this manner. Place the crepe rolls onto a foil lined pan (for easy cleanup) and brush with olive oil.  Bake at 350 degree oven for approximately 40 minutes, uncovered. I know this seems like a very involved recipe but it really isn’t.  If it is done in stages, the end of the process comes quickly.  Use leftover filling for serving over rice, pasta, or a bun, like you would with Sloppy Joe’s. RECIPE

INGREDIENTS

1 Lb. Smoked Ham,

Cubed 1-2 Lb. Cooked Chicken, Cubed Or Shredded

3/4 Box Of Chicken Broth

1/4 Cup Parsley

1 Carrot, Cooked, Sliced

1 Cup Peas, Cooked

1/2 Cup Flour

3/4 Cup Water

1 Cup Sour Cream, (Opt.)

5-6  Cups Panko Crumbs,

4-5 Cups Flour,

5-6 Eggs, Beaten

PREPARATION

Make crepes and set aside. You can cook chicken along with the peas and carrots in the broth or just the peas and carrots with chopped parsley.  When chicken and veggies are cooked remove the chicken, shred and add the slurry to the broth at first 1/2 then a little at a time, if necessary until it thickens while cooking it.   Its like making gravy.  When you get the consistency you would like, remove from heat and divide into 2, cool.  Take your chicken and place into one pot and the smoked ham into the other.  Add 1 egg yolk into both.  Mix well.  Set aside. Take the crepes and lay flat.  Place 1 tablespoon grated cheese onto crepe closest to you.  Next 1 tablespoon chicken or ham mixture on top of cheese.  Fold sides of crepe toward the middle and start to roll from end closest to you.  Repeat with all the crepes. Place the crepe rolls onto a foil lined pan and brush with olive oil, bake at 350 degrees for 40 minutes, uncovered.

ENJOY!