Last weekend, we had our first snow in Philly, and I made a crepe dinner for two friends. I made the crepes because of the snow. Something about the cold and the fluffiness of the snow made me crave light and airy crepes filled with something warm and delicious. So through the wind and flurries I made my trek to the neighborhood Wawa for half and half, eggs, and butter*, for the crepes.

I followed this recipe.  Crepes are very simple and basic, so any recipe that strikes your fancy is fine..you just need to invest some energy in ensuring a smooth, lumpless batter. My tips - thoroughly whip those eggs in shape and always add the wet ingredients to the dry, not the other way around.  I'm glad those middle school home ec classes are doing some good ;P

For the filling, I simmered 3 cubed chicken breasts in olive oil, onions (one medium sized yellow onion), chopped garlic (plenty ;-), balsamic vinegar, Maille Dijon mustard (I'm picky about mustards..this one is French, delicious, and perfect for all the recipes I've tried so far), honey, and cubed apples.  Spices/herbs included cinnamon (two or three sprinkles), nutmeg (a little less than cinnamon), parsley (I think I ended up putting in one or two teaspoons), and a touch of cardamom (really just a pinch).  The process went something like this:

-Cook onions and garlic in olive oil over medium-high heat until onions are translucent.  Add chicken, stir to mix thoroughly.  After a few minutes, add a splash of balsamic vinegar, about a spoonful of mustard,and maybe 1/2 tablespoon honey.  Add apples.  Cook covered on medium heat for about 10 minutes, stirring occasionally, and in the last few minutes of cooking, add the spices and herbs. 

OK next time I'll keep better track of how much I added, etc :)   But it really is quite simple, all you need to do is make sure everything is well mixed, and cooking it covered keeps the chicken moist.  The result was a fragrant and savory filling for the crepes, which were fluffy and just a little bit crispy around the edges.  It was gone before I could even think to take a photo (plus we were all really hungry), but next time!

For dessert, crepes from the same batter were sprinkled with fresh lemon juice and a touch of turbinado raw sugar, rolled up and enjoyed thus. 

*Next time I am also substituting olive oil for butter, I'll post how it turns out.