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Volume II
December 23, 2004

Nothing More than Fillings

Now for the real fun stuff – the fillings! I was first introduced to crepes that were sprinkled with powdered sugar. Then my mom rolled up some of her homemade apple pie filling in one and I honestly thought life could not get any better. Since then my senses have indulged upon spinach and chicken crepes, banana chocolate crepes, and even vegetable crepes.

As my mom says, “You can roll up just about anything in those crepes and make a full meal out of it.” Yes this even means leftovers. Take that chicken you made last night out of the fridge, cube it and mix it with a dab of chive and onion cream cheese. Roll it up in a buckwheat crepe and top with light chicken gravy and enjoy! Or how about ground beef cooked, drained, and simmered with salsa then rolled in a crepe topped with cheese. The filling makes the crepe! Get creative.

When using a savory filling, flavor the batter with herbs. For sweet crepes add 2 teaspoons sugar and 1 teaspoon vanilla. For chocolate crepes add 2 tablespoons chocolate sauce to a sweet crepe recipe.

Banana Chocolate Crepes Filling 

2 bananas, sliced
2 tbsp. butter
Chocolate sauce
Ice cream
Crepe recipe of your choice

Prepare crepes. Cook bananas in 2 tablespoons butter over high heat until soft 2 minutes. Divide filling among 4 crepes and roll up. Serve with chocolate sauce and ice cream

Broccoli-Chicken Crepes  

1 (10 oz.) pkg. broccoli
2 tbsp. flour
1/4 tsp. nutmeg
3/4 c. Swiss cheese
12 crepes
2 tbsp. butter
1/4 tsp. salt
1 1/2 c. milk
2 c. cooked chicken

Cook broccoli and set aside. Melt butter. Blend in flour, salt, and nutmeg. Add milk, cook and stir until thick and bubbly, 2 minutes. Add Swiss cheese and cook until melted. Set aside. Combine chicken, broccoli, and 1 cup cheese sauce. Spoon 1/4 cup filling along center of un-browned side of crepes. Roll and place seam in pan. Pour remaining cheese sauce over and sprinkle with paprika. Cover and bake at 375 degrees for 18-20 minutes.

Strawberry Cream Crepes

12 cooked dessert crepes
2 c. (1 pt.) fresh strawberries, washed & sliced
1/4 c. sugar
8 oz. pkg. cream cheese, softened
1/4 c. powdered sugar

Prepare crepes. Reserve 1 cup strawberries. In small bowl, combine remaining strawberries and 1/4 cup sugar, chill. In medium bowl, blend cream cheese and powdered sugar until smooth. Stir in reserved strawberries. Spread about 1 tablespoon strawberry-cheese mixture over each crepe. Roll up. Serve topped with sweetened chilled strawberries. 12 crepes.

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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