Recipe - Whole Wheat Crepes (Landmark Cafe - Galesburg Il)

2 cup Whole wheat flour
2 cup White flour
4 cup Milk; (2 per cent works
; best, or skim can
; be used)
3 tablespoon All vegetable oil
8 Eggs; (medium)

CHICKEN DIVAN CREPE FILLING
1 pound Boneless skinless chicken
breast; (cooked and
chopped)
3 cup Broccoli; (steamed and
broken
; into small pieces)
1 cup Sour cream; (or nonfat
yogurt)
2 cup Grated or cheddar cheese;
(mild)

In a large mixing bowl (or the bowl of an electric mixer) mix whole wheat
and white flour together. Add eggs, milk and oil; mix on low speed for 2
minutes. Scrape sides and bottom of bowl and continue to mix on low speed
for another 3 minutes. Put in sealable container and refrigerate at least 1
hour before using.

To make crepes in skillet:

Use a nonstick skillet and spray a nonstick vegetable spray on the bottom
and sides. Let pan heat over medium high gas flame (high for electric
burners). Heat until pan JUST begins to smoke. Pour 23 ounces (depending
on your skillet) and tilt skillet around to coat bottom evenly. As crepe
cooks, it will loosen from the bottom of the skillet. When loosened either
flip crepe over or use a spatula to lift an edge of the crepe and turn
over. Let brown slightly on crepe surface and remove. Repeat steps 14
until all crepes are made.

To make crepes via griddle:

Set heat at 375400 degrees and heat for 5 minutes. Pour 23 ounces of
crepe batter on griddle. Using crepe rake (available at food specialty
shops or at the Landmark Cafe). Spin from the center of batter. Pull the
rake around in a widening circle until the edges of crepe are dry and
cooked. Flip over and let brown slightly. Remove. Repeat steps 14 until
all crepes are made.

Crepe Filling:

Mix all ingredients together well.

To assemble crepes: You may either fold crepes in a square or roll them
like a tortilla. Lay out a crepe lighter side up and put 67 ounces of
filling in center. Either fold both sides into center and fold top and
bottom of crepe into center to make a square or roll up like an enchilada.
Place the crepe smooth side down on a nonstick baking sheet and put in
oven preheated to 300 degrees. Let heat through for 1015 minutes (a light
brush of vegetable oil can be used to prevent crepe from drying out).

or to use GRIDDLE: You may also leave the crepe smooth side down on a
griddle set at 300 degrees. Let heat for 5 minutes on one side and flip
crepe over. Heat for an additional 5 minutes.

Place on serving plate and garnish with appropriate toppings (shredded
cheese, sour cream, nonfat yogurt, etc.)

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