French Crepes

 Crepes are so easy and delicious!  Every Summer when I get to making jam we make crepes.  My favorite part is that Jason makes them!  Our favorite dessert type fillings are Jam, honey, cinnamon and sugar, blue agave and fruit.  For a more savory meal try my chicken and asparagus crepe filling!  It is super good!

Crepes - 2 cups milk                        6 eggs, well beaten

              1 1/2 cups flour, sifted        2 Tbsp. sugar

              1/2 tsp. salt

Beat milk into eggs.  Sift everything else into it. Beat till smooth.  Heat a 8 inch skillet or omelette pan.  Spray with cooking spray and pour just enough batter on to coat the pan.  Turn over to cook other side.  They cook really fast so watch carefully.

Chicken and Asparagus crepe filling -
3 chicken breasts          1 chicken bouillon cube
1 cup water                   6 Tbsp. butter (margarine)
1/3 cup flour                 1 tsp. salt
1 cup half n half             1 pkg. frozen cut asparagus (8-10 oz) - cooked
1/4 cup sliced Almonds    can also use  1 1/2 cups fresh, cooked asparagus

Cook chicken in water with bouillon.  Remove and cool.  Add enough water to the remaining broth to make 1 1/2 cups.  Dice up the chicken.  Melt butter, stir in flour and salt.  Add broth and half n half.  Cook while stirring till it thickens and bubbles.   Take off heat.  Stir in chicken and asparagus and Almonds.

For serving a family dinner I fill the crepes and roll them and put them in a casserole dish.  I bake them about 10 minutes at 350 to make nice and hot.  I add extra sliced Almonds on top for Garnish.