A while back my friend Jen sent me a recipe for Broccoli Crepes that I changed up. These got even further tweaked so now the recipe is truly mine. Remove the broccoli, add more of the other greens, play some with the cream and you have a brand new dish.
Rating: 3 forks out of 5.
Click "Read More" below for the journey and notes or HERE to skip to the CrOOK BOOK.
(Note that removed items are not in bold)
1/4 cup butter fake butter
1 + 1/4 cup Bisquick (plus more for thickening)
1/2 teaspoon salt
+ 2 teaspoons BACON SALT (Yay! And if you have it)
+ 4 teaspoons and *1 1/2 tablespoons cajun seasoning separated
1/4 1/2 teaspoon pepper
2 + 3/4 cups milk (separated)
2 cups seasoned* cooked chicken chopped
*Season with 1 1/2 tablespoon of cajun seasoning, alt and pepper)
1 jar (2oz) diced pimento drained
2 tablespoons snipped chives scallion (I have no idea what "snipped" is, so I finely sliced 'em)
1 lb broccoli cooked and drained (or thawed and nuked)
+ 2 jalapeño peppers chopped (remove the seeds if a heat-phobe)
Directions the way I did it
Beat 1 cup Bisquick, eggs, 3/4 cups milk and 2 teaspoons cajun seasoning in a small bowl until smooth. Spray a small skillet with vegetable spray (like PAM) and heat on Medium-high heat. Pour the mixture into the skillet until the pan bottom is covered with a thin covering (barely covering it-you're not making pancakes). Cook until golden. Loosen edges with spatula and flip to other side and cook. Stack your crepes with damp paper towels in between each one as they are finished.
Mix & Meal
Heat the fake butter in a small sauce pan over Medium-high heat until melted. Add the Bisquick, bacon salt, 2 teaspoons cajun seasoning, salt and pepper. Stir until bubbly and add the remaining milk long with salt. Stir until boiling and allow to bubble for a minute or so. Add chicken, jalapeño and most of your scallion (save some) and lower heat to Medium-low and add a small palmful of Bisquick to thicken up your sauce.
Lay out 4 crepes and line the centers with a line of jalapeño . Roll up your crepe and plate 2 per plate, seam down. Cover the crepe with your sauce and top with some scallion pieces for color.
I mentioned above that I forgot to pick up some things up and am masking them as tweaks...one of which is the broccoli and the other was the the pimento. I just added more jalapeño which I always have on hand.
To further mask my shopping flub, I went a more heat-oriented recipe as if I intended to go for hot by adding cajun seasoning for a nice smoky flavor to the chick, crepes and sauce.
This recipe is available in the CrOOK BOOK