Chicken & Mushroom Crepes

Whenever I think of crepes I think of something sweet on the inside with a sprinkling of powdered sugar on the outside. But....I'm not eating sweets right now, so when I had an urge to make crepes I decided they needed to be with something savory inside.

Looking at the leftovers in the fridge...."hey, there's the rest of that rotisserie chicken from the deli; let's use that!"

I decided to make a chicken gravy, sort of, that I usually make to put over rice. I thought that would go good inside the crepes, and I was right.

Gravy recipe:

1/2 C Poultry gravy mix

3/4 C milk

1 teaspoon lemon juice

1/2 teaspoon dill weed

1/8 teaspoon cayenne pepper (optional)

1/4 to 1/2 C dried mushrooms (or fresh, or canned)

1/2 teaspoon chopped rosemary

Salt & Pepper to taste

1 C cut up chicken, already cooked

Some grated cheese to use as a topping later on

Put the gravy mix and the milk in a skillet and turn onto medium or medium/low heat. Add everything else except the mushrooms and stir to smooth out the lumps. This will cook up fairly fast. When the lumps are out and it's thickened, add the mushrooms and the chicken and stir to cover, then remove from heat.

Crepe recipe:

2 C flour

4 eggs

1 C milk

1 C water

1/2 teaspoon salt

4 Tbsp butter, melted

In a mixing bowl (a stand mixer works great) whisk together the flour and eggs. Gradually add in the milk and water, combining well. Add the salt and butter and beat until smooth.

Heat a griddle or frying pan to medium or medium/high and lightly grease it. Pour about 1/3 to 1/2 cup of batter for each crepe. If using a frying pan, use a medium sized one so that each scoop of batter will coat the bottom of the pan.

Cook the crepe for only about 2 minutes or until you can see the bottom turning light brown. Take a spatula and turn the crepe over to cook the other side, which will take only 1-2 minutes. Remove crepe to a plate and put a paper towel or piece of wax paper in-between each crepe. This will make about 6-8 crepes.

When you are getting almost to the end of your batter, turn your oven on to bake at 350.

When the crepes are done, take a smaller casserole (less than 9X13) and lightly grease the bottom of it with whatever method you choose. Spray butter or real butter works fine.

Count how many crepes you have and then eyeball the gravy so you can use even amounts of gravy inside of each crepe. Spoon the gravy mix into one crepe at a time, then roll it up and place in the casserole dish. (Be careful with the crepes as they are dainty.) Repeat until your crepes and gravy are gone.

(This was before the cheese was added on.)

Lightly sprinkle some grated cheese over the top and bake in your preheated 350 oven for about 10 minutes or until the cheese is melted.

These were good at the time they were done, but I have to say the leftovers were even better!

PS - these aren't thick like a burrito. They are fairly thin with only about 1/4 cup of mixture inside each one.