Chicken Crepes

 One delicious dish that my family loves is my mother’s Chicken Crepes. This amazing dinner dish is paired great with steamed veggies or even a salad!  It’s very healthy (if you wish to go healthier, use less of the sauce), however it takes a little longer to prepare than most dishes.

 Ingredients:

Crepe Batter:

 2/3 cups flour

2 eggs

3 Tablespoons cooled, melted butter or margarine

1/8 teaspoon salt

1 cup milk

 About ½ tsp. vanilla (to taste)                                       

 Note:  I usually at least double the recipe when I make it for  breakfast

Chicken filling:

¼ cup butter or margarine

¾ lb. mushrooms, chopped

½ cup chopped green onion

2 ½ cups diced cooked chicken

½ cup sherry

½ teaspoon salt

Dash pepper

Sauce:

¼ cup flour

2/3 cup sherry

1 can (10 ¾ oz) condensed chicken broth, undiluted

2 cups light cream

½ teaspoon salt, dash of pepper

Salad oil

½ cup grated Swiss cheese

1. Batter:  In medium bowl, combine flour, eggs, butter, salt, ½ cup of milk.  Beat with rotary beater until smooth; beat in rest of milk and vanilla.  Refrigerate, covered for 3 hours or overnight.  (I rarely ever have the time to refrigerate, so I don’t unless I plan ahead and fix it the night before)

2. Make Filling:  Heat butter in a large skillet.  Add mushrooms and onion; sauté 10 minutes.  Add chicken, sherry, salt, and pepper.  Cook over high heat, stirring until liquid is gone.

3. Make sauce:  In saucepan, blend flour with sherry.  Stir in broth, cream, salt and pepper.  Over medium heat bring to boiling, stirring.  Reduce heat; simmer, stirring 2 minutes.  Add half of sauce to filling; stir until blended; set aside.

4. To cook crepes: Slowly heat 7 inch skillet; brush lightly with oil (or spray Pam) Pour in 2 Tablespoons batter (I use between a ¼ and ½ cup) and an 8 inch skillet, rotating to cover bottom.

5. Cook over medium heat until golden; turn; brown other side.  Cool on rack or plate.  Repeat (makes about 15 if using original recipe) Heat oven to 425 F.

6. Place ¼ cup filling on each crepe; roll up.  Arrange seam side down, in a single layer in buttered, 3 quart shallow baking dish.  Pour rest of sauce over crepes; sprinkle with grated cheese.  Bake 15 minutes or until bubbly.  Serves 6 to 8 servings.

Typically it’s a dinner dish, however one thing we’ve learned to do is just use the Crepes for breakfast and use cream cheese or jelly, or both! Try it sometime! ^_^

Zucchini Bread

 I found one odd breakfast food that I love is zucchini bread! I use it in place of muffins.  I know it sounds weird, but it’s a lot healthier without the preservatives of factory made muffins. And you can eat it on the go just like a muffin too… not to mention it’s cheaper!

Ingredients:

1 large unpeeled zucchini

4 eggs

2 cup sugar

1  cup oil

1  tsp vanilla

3  cup flour

1 Tablespoon ground cinnamon

1  tsp salt

1 tsp  baking powder

1 tsp  baking soda

1 cup chopped walnuts (or pecans)

1 cup chopped raisons

(NOTE: use of shredder is dangerous, don’t let little kids make it.)

Preheat oven to 375 degrees.  Use shredding blade of food processor.  Shred the whole zucchini and put in a bowl. 

With mixing blade in food processor, mix eggs, sugar, zucchini, oil and vanilla – process until well mixed.  In a large mixing bowl mix remaining ingredients.  Pour zucchini mixture over flour mixture and mix well. 

Put in 2  9x5 greased loaf pans.  Bake about 1 – 2 hours.