Chicken Crepes

I don't really eat leftovers. I'm one of those people who gets sick of a taste really quickly. Which is why I make a wide variety of foods. That being said, I also try not to be wasteful. So I have to trick my taste buds into thinking my leftovers are something different. As was the case last night. I had leftover chicken in the fridge that needed to be used up. I decided to recreate a crepe that I had eaten at a local French restuarant.

I made the crepe batter and put it in the fridge for awhile. Joe was at school late last night, so I knew I had a few hours before I was going to make the crepes. I then shredded the leftover chicken and set it aside. I usually find Gruyere chese in my crepes, but I didn't have any on hand. Instead, I grated some Dubliner (Irish cheddar-SO GOOD!). I made a basic Bechamel sauce (recipe below) and in under 15 minutes, I had dinner ready to be made/assembled. I made the crepes once Joe was home and added chicken, sauce, and cheese as the filling. Joe (as always) added bacon. They turned out very well. The only thing I would do is change the size of the crepes. I'm so used to making dessert crepes, that I used my smaller frying pan to make them. However, dinner crepes are usually much bigger, and able to hold more filling. We ended up eating two smaller crepes each. Next time I'll just make two big ones. Very yummy!

Bechamel

All you need is even amounts of flour and butter, and some milk. I made my sauce by combining 2 tsp. flour with 2 tsp. butter over medium heat. I allowed the mixture to cook for about 2-3 minutes, then whisked in 1 1/2 c. milk. Allow the sauce to thicken. I wanted a runnier sauce, so I had more milk. If you want a thicker sauce, reduce the amount of milk you put in.



Crepes



Chicken



Cheese



Finished Product



I love quick and delicious dinners! :)