Dinner Crepes

Need a way to make leftovers more appetizing? Why not wrap up any leftover chicken with spinach or muchrooms in a nice warm crepe. It's fast, looks fancy and easy to put together.

Crepes Ingredients:
1 C flour
1 1/2 C milk for dairy / soy milk for pareve
2 eggs
1 t vegetable oil
1/4 t salt

Directions:
Throughly mix all of the ingredients. Chill for around an hour - this will help the consistency of the batter.

Place a mid-sized skillet over medium heat. Spray with non-stick cooking spray and spoon on 1/4 C of batter, or enough to coat pan after tilting pan to thinly cover the whole surface. Once edges are translucent and kinda crispy, flip over with spatula. After a little bit longer, slide off crêpe onto a plate. Place sheets of wax paper in between layers of crêpes.

You can then fill the crepes with spinach, chicken breast and the following recipe for a pareve cream of muchroom sauce for a delicious dinner!

Cream of Mushroom Ingredients:

4 T pareve margarine

1/4 c chopped mushroom

1 tablespoon chopped onion

3 T flour

1/2 tsp salt

1/2 tsp pepper

1 1/4 c soymilk

Directions:

Melt 1 tbsp margarine and sauté vegetables lightly. Remove from pan. Melt 3 tbsp margarine. Whisk in 3 tbsp flour and seasonings. Cook for about one minute, stirring frequently. Slowly add hot soy milk, stirring with a whisk to prevent lumps. Cook until thick, stirring constantly.