Dinner #3- Chicken Stuffed Crepes

Tonight, I got home late, had lots to do and many phone calls to return so dinner was fast…kind of. I decided to take an already thawed chicken breast, chop it into tiny pieces, and pan fry it with butter, salt, pepper and a little flour. From there we decided to add some peppers (yellow and red) then crush the fried onions, add a little lime juice and garlic then saute. Once everything was cooked, I sprinkled the top with feta and put the lid on while I made crepes.  That softened the feta a little.

If you have never made crepes before, they are VERY easy. 2 eggs beat, 1 1/2 cups of milk, 1 cup of all purpose flour, 1/4 tsp of salt and 1 TBSP of oil. Mix it all until there are no more lumps, let it rest for a bit then pour batter into whatever pan you usually make pancakes in. You cook much like a VERY thin pancake but don’t need to flip. When they are brown on the one side, you can lift out of the pan and set aside. When they are first finished, they see hard but will soften after a min so they are more pliable. I will admit that I have a crepe pan that I bought when we were in France a few years ago but all the cookbooks say you can use any pan.

We use crepes for all kinds of dishes. Very fast and easy “bread” that will hold just about anything in place.

So, here’s dinner #3- Chicken Stuffed Crepes. My favorite of the fried onion meals so far!

Happy Cooking!


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