Crepes--if only I were the patient type

Mr. Brady is a crepe maker; I am not. He throws ingredients in the blender from memory and has the patience to flip over each paper-thin one. The kids love them! They sprinkle powdered sugar and drizzle lemon juice on them. Um, I'd rather have a thick pancake with homemade syrup. BUT, there are two crepe fillings that I absolutely adore, so if Mr. Brady will make the crepes, I'll happily make a sweet or savory one: berry cream filling and curry chicken filling.


Berry Cream Crepe Filling:
8 oz. cream cheese
1 1/4 cup powdered sugar
1 TB lemon juice
1/2 tsp vanilla

1 cup heavy cream, whipped
Berries of choice

Beat the first ingredients with a mixer until smooth. Fold in whipped cream. Fill and roll your crepes up and put the berries on top.



Curry Chicken Crepe Filling:


1/4 cup butter (I used olive oil last time)
1 1/4 cups diced celery
1 cup diced onion
2 TB flour
3/4 tsp curry powder
2 cubes chicken bouillon
1/2 cup warm water
3/4 cup sliced black olives
2 1/2 cups cooked, diced chicken
1 cup milk

1/4 cup Parmesan cheese

Melt butter; saute celery and onion in a big skillet. Add the rest of the ingredients and heat until bubbly and smooth. I like the cheese added very last--kind of melting just on the top of the filling--the original recipe says to sprinkle the cheese on top of the rolled up crepe. Fill up your crepes and put them in a 9x13 baking dish at 400 degrees for about 12 min. I love these--especially the slight crunch of the celery in there!