Chicken and Mushroom Crepes
Leftovers are tricky. Some things are great left over. Pizza is even good cold straight from the fridge for breakfast. Lasagna, spaghetti, and most casseroles take to reheating very well. Unfortunately, a lot of foods are not good on their own left over. However, with some creativity, leftovers can be transformed into something deliciously new and sometimes even better than the original.
I made tarragon chicken fricassée the other night and it was great. Since it made 4 pretty big servings of chicken, I was left with two chicken breasts and some sauce. What to do with these leftovers? I was not about to toss them in the trash. I thought about chopping them up and making chicken salad or combining them with the leftover egg noodles and some sauteed mushrooms and making a baked pasta. I have no idea what made me think of crepes. Some supreme culinary power must have influenced me, because it was a wonderful idea. Chicken and mushroom crepes!
I know what you’re thinking. Crepes are meant to be eaten for breakfast. OR with sugar sprinkled in them, wrapped in paper, handed to you by a cute little Frenchman from a food cart and munched on while walking the streets of Paris at 10 pm. Or is that just me? I had the luxury of doing that exact thing on a French club trip in high school. I must go back there.
Crepes are not meant to be confined to the categories of breakfast and sweets. They can be a perfect thing upon which to serve savory items as well! There is an adorable little trailer restaurant called Flip Happy Crepes in Austin where my sister and I ate for her birthday a few years ago. We ate lunch there and didn’t even try the sweet crepes. This was my first introduction to the savory crepe, and it was spectacular.