Tuesday, February 28, 2012

Crepe Sandwich

Mike and I made these the other day and I have to say they were quite tasty.

Susanne's Crepe Recipe
1 1/2 C. Milk
3 Eggs
1/4 C. Melted Butter
1 C. Whole Wheat or White All-Purpose Flour
Dash Salt

Mix ingredients in blender. Add the butter first then flour so the hot butter doesn't cook your egg.

I used the ingredients for a California sandwich and tweaked it a bit, but really anything that would be good in a Pita Pocket would work.

1 Avocado Sliced
1 Tomato, sliced thin
1 Cucumber, sliced thin
2 Tbsp. chopped Basil or Cilantro
Salt & Pepper
Alfalfa Sprouts
Pepper Jack Cheese
Deli sliced Turkey Breast

Chive Spread
1/4 C. Greek Yogurt or Mayo (or 2 Tbsp. of each)
1 Tbsp. Finely Chopped Chopped Chives (I used scallions, they're cheap)

Place the cheese and meat within reach of the stove. Pour batter on med-high skillet. Pick up the skillet and rotate it while tilting it to thinly spread the batter. According to Mike flip it when the edges are browned and start to curl.....As soon as you flip the Crepe place cheese on one half of it and layer meat on top of the cheese. When your crepe is done fold it in half so the cheese and meat are sandwiched and remove from heat.

Now smear it with chive spread. Place remaining ingredients on one half of your crepe (which is really a quarter of your crepe). Fold it in half again so it's quarter sized and eat:)

Tip-When you remove it from the stove it's good to have some parchment paper on your plate so you can fold it around your crepe. It's easier to pick up that way, otherwise I eat it with a fork.

Tip-Have strawberries and whip cream on hand for dessert crepes:)

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