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Friday, June 06, 2014

Thrifty Thursday -- CREPES!

'Leftovers' isn't a dirty word around here.  It's a rare one, but nothing to get snooty about.  On the rare occasion that my four voracious eaters don't actually lick every single serving dish clean, they actually love leftovers. Just as they were the night before.

But adding a little flare and creativity to turn yesterday's dinner into a culinary masterpiece of its own is more my kind of thing.  Plus, it can set the stage for a VERY thrifty meal!

Tonight, I had a few bits and pieces rattling around the fridge and I decided that they were the perfect components of a pretty easy meal:  Savory Chicken Crepes!

Here's what I did:

Crepes:

Ingredients:
  • 4 Large Eggs
  • 2 Cups Milk
  • 1 1/3 Cups Sifted All Purpose Flour
  • 1 Tablespoon Butter, Melted
  • 1/2 Teaspoon Salt

Method:
  • Add all wet ingredients to a blender
  • Blend well
  • Add flour (sift before measuring) a large spoonful at a time
  • Blend after each addition of flour
  • When fully blended, put in the fridge to chill for an hour

Meanwhile, I concocted a filling:
  • 1 1/2 leftover baked chicken breasts, shredded
  • 1 cup chicken broth
  • 1/2 cup half-n-half
  • 1 onion, diced
  • 1 tablespoon butter
  • 1/2 cup cream cheese
  • 3/4 cups leftover peas
  • A handful of lemon thyme, leaves only, roughly chopped
  • Salt and pepper to taste

Here's how:
  • Melt butter in a medium saucepan on medium low
  • Saute the onions in the butter until just cooked, but not brown
  • Add the broth and heat to a simmer
  • Remove from heat and add cream cheese
  • Whisk until blended and smooth
  • Add half-n-half and blend again
  • Add chicken and peas
  • Return to heat and cook over low until hot through
  • Season with salt and pepper to taste
  • Just before filling crepes, add the lemon thyme and stir well
Back to the crepes:
  • Lightly brush a non-stick pan with oil
  • Heat over medium until hot
  • Add just enough batter to cover bottom of pan
  • Quickly swirl the pan so that it's evenly coated
  • When the edges lift and the bottom is lightly browned, flip with a spatula
  • When cooked, remove to a plate and keep warm
  • Oil the pan again 
  • Repeat until all batter is used
  • Depending on the size of the pan and the thickness of your crepes, you should have 12-16 when finished
  • Add a spoonful of your hot filling, getting mostly solids
  • Wrap or roll as you prefer
  • Spoon a little of the liquid left over the top
  • Sprinkle a few more thyme leaves and serve

Of course, this is just an idea. . .you can make all sorts of savory fillings for crepes. . .just let your imagination run wild (or search the 'net for inspiration! :) )

I figured out the cost of my ingredients, having purchased my eggs for $1.49 per dozen (at Walgreens!), the chicken breasts on sale for $1.29 per pound, and the green beans for .99 cents, etc.  When all was said and done, the whole meal cost me just under $6.00!  For six people!! (for everything you see on the plate in the picture!)

Plus, it was delicious. This time, however, there were NO leftovers.  :)

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