Has anyone seen the "new" Taste of Home cooking magazine? It's probably not that new, but I've just noticed their latest layout style. I'm impressed. I borrowed a couple of issues from my sister-in-law, and there are some great recipes I'm dying to try.
I was inspired by a savory crepe recipe and decided to make my own version. I've made crepes before, but with strawberries, bananas, and chocolate.
Our savory crepes were stuffed with roasted chicken, and a swiss cheese cream sauce. The sauce is studded with sauteed swiss chard, mini portabellos, onions, and garlic.
Savory deliciousness. Creamy. Cheesy. Divine. While the sweet-lovers in my gang prefer the dessert crepes, I vote for these!
crepe recipe: (makes 8 crepes) courtesy of Taste of Home
1 1/2 cup milk
1/8 tsp kosher salt
1 cup flour
1 1/2 tsp sugar
1. Mix all ingredients together and refrigerate for one hour.
2. In a buttered saute pan - pour a small amount of crepe batter, turn to coat and flip after crepe releases from your pan.
**Just a warning: there is a learning curve - you will probably need to make at least two crepes before you "get the hang of it". It's worth it.
1/2 onion, chopped
1 garlic clove, chopped
6 mini portabello mushrooms
4 large leaves swiss chard, chopped (with the middle vein removed)
2 T butter
1 tsp olive oil
1/4 cup flour
1/4 cup chicken broth
1/4 cup milk
1/2 cup shredded swiss
2 T chevre or sour cream
2 bone-in chicken breasts, roasted and chopped
1. Saute onion, garlic, and mushrooms in butter and olive oil. Add swiss chard and stir until wilted.
2. Sprinkle flour over sauteed vegetables. Stir and add chicken broth.
3. Add milk, shredded swiss, and chevre or sour cream.
4. Add chopped chicken.
5. Assemble crepes: in the middle of a crepe, place about 1/2 cup chicken mixture. Roll up and place into baking pan. Keep warm in oven until your husband returns from kayaking. :)