Crêpes and Broccoli

 

We had had a late and large lunch, so a light supper seemed in order.  I hadn’t made crêpes in many years, but was inspired by an efriend’s post –

Whole Wheat Crepes With Spinach & Mushrooms

into giving it a whirl.

When last I made them, decades ago, I had a growing teen-aged boy who could eat them as fast as I could produce them with an eight-inch frying pan on each of four burners!  I always doubled the recipe to have any left for dinner!  I recall that at the time, I made a crab filling with a Swiss Cheese topping that required Vermouth.

Using whole wheat pastry flour, I made up four of the little darlings in a ten-inch pan and we enjoyed them as you see above.  The filling was a thick version of Chicken Pot Pie, or Chicken a la King.  Lots of veggies (leftovers, of course!), and big hunks of white meat cut from a leftover piece of breast.

On top is the jarred pepper ratatouille that we are so fond of.  This quick supper went together very easily, and we had one unfilled crêpe leftover.  This provided the base for a quick snack the next day.  We put a bit of Seville Orange Marmalade on it and shared it.  Ah – just right!

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