They remind me so much of the “blinchiki” my inlaws used to buy in Brooklyn, but the taste of these is So Much better! You can make your own crepes and I have a few times, but if I can save myself a step – I will! “Made from scratch” is so yesterday!
These Naked Crepinis are so easy to use with sweet or savory fillings. My first filling was the one I came up with my on-hand ingredients, it turned out to be SO DELICIOUS! My husband can’t stop raving about how delicious the filling is and for me to make sure I write it down and keep making them.
You see, before I started “recording” my recipes, I would make something great and forget it. My FB page and Pinterest helps me being more organized. I use my own recipes! I print them out, I follow them.
I’m glad that I can share them with others, even though an occasional “thank you, made it, turned out great…” instead of the “dot – “waiting for the damn recipe”, would be nice.
It takes an effort to write up a detailed and easy to follow recipe. Not as easy as it may seem. Sometimes I read the recipes of others and think to myself, why make it so complicated??? One hundred and one step to make a simple cake? Really?
This recipe will work with any cooked meat or even without meat if you like. You can use cooked ground meat as well. I think it will be very tasty with Imitation crab meat, which is basically a fish with added crab flavor. Just a note to self to try it next!
These are the approximate measurements. With regular cooking, you don’t have to be precise and can adjust to your personal taste. With baking, you HAVE TO follow the recipe more precisely to get the perfect results.
Now, I know how to pronounce “Crepes”, but it took awhile. I’ve heard it in French and it sounds like “Crap” LOL I have told my neighbor once, that I’ve made – CREEPS. Well, it’s better than I’ve made a whole lot of CREEPES! Just sharing this Funny and somewhat embarrassing moment. I’m OK, feel better to get it off my “Chess” now! LOL
- 3 or 4 Cups cooked chicken, cubed into smaller pieces
- 6 Baby Bella mushrooms
- 3 small tomatoes
- 2 green onions
- 2 Tbsp. Sour Cream or Plain Yogurt
- 1 Tbsp. Cream Cheese
- 1 Tbsp. Dill paste
- ½ Cup shredded cheese
- Olive oil for the pan
- salt/pepper (if needed)
- Add Olive oil to the pan, add mushrooms and sauté for 5 minutes.
- Add chicken, sliced tomatoes and green onions, sauté for another 5 min.
- Add sour cream, cream cheese, and dill paste. Mix well.
- Remove from the stove and add shredded cheese. Let the mix cool off.
- Place one Crepini on the work surface.
- Spoon about 2 tbsp. of the mix and roll up, completely enclosing the filling.
- Add more Olive oil or butter to a non-stick skillet, arrange your crepes and cook until golden brown on both sides.
- Serve or store them in the fridge for up to a week.