From Chef Oonagh Williams of Royal Temptations Catering
Makes about 6 x 8 inch crèpes
1. Mix all dry ingredients together in a 4-cup bowl.
2. Add eggs, milk, oil, salt, pepper and spices and mix until smooth, thin batter is formed. This is easiest to do with an immersion blender, liquidizer or electric hand mixer. Once batter is blended, I then add about 2 tablespoons each of fresh parsley and green of green onions and let the immersion blender or liquidizer chop them in the batter. If you put them in at the beginning you get a pale green batter rather than whitish batter with green herb flecks.
3. There is no need to let the batter stand. Heat a nonstick pan (crèpe, omelet, or skillet with a 7-8 inch flat bottom) over medium heat. Rub pan with about 1 tsp. of oil, pour in 3-4 tbsp. batter (I use a ¼ cup measure and don’t quite fill it – batter should sizzle and start to stay in place), tilt and shake pan to evenly cover bottom of pan with a circle of batter. Try not to shake the batter up the sides of the pan. You can make these in smaller skillets, but please only use a pan with a good nonstick or stainless steel finish, otherwise crèpes will stick and not release.
4. Let cook for about 1 minute until edges start to curl slightly. The bottom side should be fairly evenly light golden brown. Flip the crèpe and cook an additional 15-30 seconds until the second side has patchy brown spots. Remove crèpe from pan and stack on ovenproof plate. The first crèpe is often nowhere near perfect as the pan needs to reach a steady temperature, so have faith!
5. Lightly wipe out any remaining crumbs with a dry paper towel. Continue to cook rest of crèpes, giving the batter a stir before each new crèpe, as cornstarch will clump at bottom of bowl. A good pan often doesn’t need regreasing.
1. Heat oil in 4-6 cup (1-2 quart) pan and add bacon and onion. Cook until bacon is softening and releasing its fat, then add onions. Add raw chicken now if you are using raw chicken.
2. Add carrots, stir well, cover and allow to cook until carrots are tender and chicken is cooked. Once carrots are cooked, stir in cooked chicken if you are using ready cooked chicken.
3. Add the milk, salt/stock and pepper, and allow to heat (but not boil). Stir in cornstarch mix. Bring to a boil and then turn heat down to a simmer and cook for a few minutes until sauce thickens.
4. Stir in sherry and simmer for a few more minutes until sherry flavor mellows.
5. Taste and adjust seasonings. Be careful, sauce will be hot.
Evenly divide filling among crèpes, roll up crèpes, place in single layer in lightly greased serving dish, and bake for about 10 minutes in a 350 degree oven.
I serve these with about ¼ cup sour cream or crème frâiche mixed with more chopped fresh herbs. Mix them together and put in a baggie, then snip the corner off and pipe a squiggle on each crèpe.
Instead of chicken, you can also use salmon, shrimp, pork or beef. Roll them with cold chicken, shrimp, egg or tuna salad. Think of filling them with hot chicken or shrimp alfredo, add cilantro and roasted red pepper for Mexican flare, or sun-dried tomatoes, artichokes, basil and olives for Italian style.
For recipes, try: Chicken Waldorf Salad
Note that an 8 inch crèpe with filling is a large portion. Two crèpes are really too much for a meal.