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Crepe Fillings?

 
Posts: 69
Location: Missoula
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Looking to make crepes for dinner, but I don't want them to be like breakfast or dessert crepes.  My mom once made them with a chicken filling, but she can't find the recipe.  Does anyone have any good/good for you recipes that I could try? 
 
                    
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Geeze, crepe fillings can be anything, practically.  I make these all the time instead of tortillas, and fillings run the gamut: 

beans and rice (and cheese if you're into that)
sauteed greens and onions
potatoes and greens
stir fried chicken pieces with veggies
roasted root vegetables and a cream sauce or dark gravy
shredded roast chicken/pork/beef
a thick stew of any kind

There's a small and not overly fancy crepe restaurant in the mission district of San Fransisco, and they have stuff like smoked salmon and capers.....I wish I could remember their combinations because some of them are brilliant. 

You know to let the batter sit at least for 8 hours before using it?  That's probably the most important part of the crepe making process.  That flour has to be all the way hydrated if you want them to stay together as you flip and eat.  A 24 hour soak time is better.   I just add three eggs and some butter to a bit of my sour dough starter which has already been sitting around, and it's ready to go. 

Desert crepes call for some brandy or liquor, and I think this is a way to really thin out the batter without adding that much more water, since the alcohol evaporates as you cook it. 
 
                                      
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I made some crepes last night. Tomorrow, I will fill them with a sausage, leek, and applesauce mixture. Maybe bake for a while with a little cheese on top. Serve with sour cream.
 
Caitlin Elder
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Location: Missoula
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That sounds really good, may have to try that sometime.
 
                      
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My father was born in France, and he used to make me crepes with my favorite jelly and a sprinkling of sugar before it got rolled up.  Mmmm, the memories of slicing the rolled crepe at an angle and the view of the layers...  I want them right now!
 
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i like hot pepper jam on mine with butter
 
Posts: 405
Location: New York
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Carry wrote:
My father was born in France, and he used to make me crepes with my favorite jelly and a sprinkling of sugar before it got rolled up.  Mmmm, the memories of slicing the rolled crepe at an angle and the view of the layers...  I want them right now!



My mother used to make these exactly the same way.  She used concord grape jelly,  sometimes made with luscious grape jelly from our own grape arbor.  A little bit of granulated sugar for texture.  None of that confectionary sugar for her crepes.

Boy, I haven't had them in years.  I miss her and her cooking.



 
Posts: 81
Location: Toronto Canada
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my favorite crepe herbs and garlic in the batter, reduce the sugar, then fill with meat cauce spinach and ricotta, bake covered with homemade tomato sauce and cheese, in italy they are called crespelle, you use a crepe instead of pasta and basically make canneloni with them. chili trated the same way with the sauce and cheese is great too. fill them arrange in a buttered pyrex dish sauce and cheese, bake a 350 till hot and  gooey.
 
pollinator
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Location: Stevensville, MT
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charles johnson "carbonout" wrote:
i like hot pepper jam on mine with butter



Wow, what an amazing idea:)
 
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