Waste not, want not

I hate wasting food but unfortunately we had a number of last minute cancellations for the tennis team party on Sunday which meant we had a lot of leftover food.  We sent some home with friends, had leftovers last night and for lunch but even though we loved it, we’re running out of steam.  I also had some leftover chicken that never made it into the salad so I decided to make crepes and make stuffed chicken crepes.  I froze those, used some of the crepes with fresh chicken tonight and made someone very happy after their first day of school with a Nutella crepe.  For Nutella crepes, spread each crepe with about 2 teaspoons of Nutella and roll up.

I also took some pictures so I could show you the process.

Crepes

  • 7/8 cup flour
  • 3 eggs
  • 2 TB melted butter
  • 1/8 tsp salt
  • 1 1/2 cups milk
Put flour in a bowl and add eggs one at a time, mixing well as you go until smooth.  Add melted butter and salt and mix.  Gradually mix in milk – batter should be fairly thin.  Heat a 6 inch shallow pan and lightly butter.  As you go the pan will get brown and the butter will look brown when you put it in:
Add about 2 TB of batter and tip pan so it covers the surface.
Cook crepe about 2 minutes and flip.  Cook about 1 minute on the other side.
Stack crepes separating with wax paper.  Refrigerate or freeze until ready to use.  NOTE: My first one never works so don’t be discouraged if you get off to a rough start.  Try a couple and you’ll find the right amount of batter and the right cooking time.
Crepes with chicken, Parmesan cheese and sour cream
Tonight I put some of the leftover cooked chicken and some grated Parmesan cheese in each crepe, rolled them up and topped with a little sour cream.  Dinner!
Chicken and mushroom crepes
I thought that the leftover chicken would freeze better in something rather than alone so while I was making crepes on one burner, I was whipping up this on the other burners.  Nice to be filling the freezer with a dinner that just needs to be reheated (and I have more crepes to freeze for my little Nutella girl!)
  • 1 lb mushrooms, stemmed, cleaned and sliced
  • 1 TB butter
  • leftover chicken meat

Saute mushrooms in butter until soft.  Add chicken and combine.  Let sit while you make cream sauce.

  • 2 Tb butter
  • 2 TB flour
  • 1 cup milk
  • 1/4 cup chicken stock
  • 1/4 cup white wine

To make the cream sauce heat butter and flour over low heat, stirring.  Slowly add milk and other liquids, stirring until smooth and thick.  NOTE: If mixture starts to get too thick or burn, turn heat down.  If mixture is not thickening, turn up a little.  This is definitely one of those things that gets easier with practice!

Add about 3/4 of the cream sauce to the mushroom and chicken mixture and stir to combine.  Add Parmesan cheese to the remaining cream sauce and hold until ready to assemble.

Put crepes one by one in a ceramic baking dish.  Top each crepe with chicken, mushroom mixture and roll loosely.  Put stuffed crepes up against each other and fill pan.  Pour Parmesan cream sauce over whole dish.  Cover and freeze until ready to cook.  (When ready I imagine I’ll cook at about 375 for about 15 – 20 minutes or until hot and bubbly and serve with a green salad.)  Here is the finished product ready to go in the freezer:

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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