I am just going to warn you.

If you decided as part of your new year resolutions that you wanted to lose weight, I can not encourage you to walk away fast enough. At the very least, be sure to stay out of your kitchen while I share our amazing pictures of my oldest daughter’s birthday meal.

These are THAT good.

For all of my adulthood I have had this weird love affair with crepes.

And somewhere along the line I learned you could stuff them with savory ingredients, making them just as amazing as stuffing them with sweet ones. This has been a tradition for many celebration meals in my home over the years…and as I was making them I suddenly realized…I have NEVER SHARED THIS RECIPE.

People.

I am sorry. I have seriously let you down.

These stuffed crepes are not hard to make, as long as you are patient. That means if you are like me….well, suck it up, Nancy.

They are THAT worth it.

Oh, and happy TWENTIETH BIRTHDAY to our amazing Annalise. Every year I am prouder to be your mamma.

For everyone else…..enjoy. Let me know how much you liked/loved/hated them in the comments.

Blessings to you and yours

Heather

Crepes: (uses a blender)

Simple, easy link on how to make crepes. (opens in a new window)

Filling:

2 boxes cornbread stuffing, or your favorite gluten free filler like rice (you will need 4 cups cooked grain)

2 cans chicken, 1 drained, 1 not. (approximately 2 cups cooked chicken)

1  block cream cheese

1 minced onion, cooked until translucent.

Salt, Pepper, Sage, Marjoram and Basil Flakes

*prepare the stuffing mix, set aside, Heat the onion in large saucepan until it turns translucent. We used a small amount of butter. Add the cream cheese, turn to medium, and then add the chicken. Allow to melt down until smooth, stirring frequently. Once it is finished and combined, add in the stuffing (or grain) and slowly mix to combine. Add the seasonings to taste. I used a pinch of the sage, marjoram and basil. Probably 1 tsp of salt, and similar of pepper.

*once everything is incorporated, this is when I make the crepes from the crepe batter that has been waiting for around 30 minutes. This makes about 40 smaller-ish stuffed crepes. We serve 3 per person for the meal alongside fresh salad or veggies to round it out (and make you feel less guilty about how much you want to eat wayyyyyy more than 3)

*As each crepe is finished, we move it to a wooden cutting board, let it cool, then put 1/4 cup filling into the crepe, fold over the edges, and roll it. We place each crepe into a greased glass baking dish, and all we do is warm them before serving at 200* for 45 minutes.

Sauce:

Butternut Squash

Almond Milk

Salt and Pepper

*in  either your Pressure Cooker, or in the oven, roast and de-skin a small butternut squash.

*puree in blender or with an immersion blender until smooth.

*Add 1/2 cup almond milk (or regular milk if you are not dairy free, like our family), as well as salt and pepper to taste (for us about 1 tsp salt, and about 1/4 tsp pepper)

*once this is done we simply plate 3 stuffed crepes on each plate and use 1 spoonful of the sauce over the top. Tastes even better the second day.