Comments on: Summer Meal Series #5: Chicken-Broccoli Crepes

By: Julia

Julia — Thu, 23 Sep 2010 01:50:38 +0000

I really like this recipe. Just made it for the 2nd time, this time using store bought crepes.
The store bought crepes suck. They have the consistency of paper and taste too sugary.
Another problem with store bought crepes is that you have to store them until you use them. I bought 2 packages when I found them – 2 weeks ago. (This is typical for me). By the time I made the recipe, one package of crepes had started to grow mold.
The nice thing about this recipe is that all the ingredients (except the dairy) can be kept in the freezer or the pantry until I’m ready to use. Using store bought crepes significantly detracts from that.

So, you do have the option to use store bought crepes, but I don’t recommend it.

By: Llisa O Shea

Llisa O Shea — Tue, 14 Sep 2010 19:20:11 +0000

Oh my god, i was looking for this recipe of yours for ages, because i read so many blogs i didnt know whos it was on, so happy now you printed the whole recipes series again!Cant wait to make them and freeze them!!!

By: Michelle

Michelle — Sat, 31 Jul 2010 03:14:36 +0000

I don’t know, I made this tonight, and for the amount of work (over an hour!), it wasn’t very good. Maybe I did something wrong, but once I realized that I used enough dishes that my dishwasher was full BEFORE we added the dinner dishes, that was it. It was OK, but not worth the effort.

By: Golfing Girl

Golfing Girl — Tue, 13 Jul 2010 23:39:59 +0000

My husband (an average cook at best) made this the other night and it was delicious. Now we’re going to be looking for all kinds of crepe recipes since you’ve shown us how easy it is. Thanks Trent!

By: Lauren

Lauren — Thu, 08 Jul 2010 02:35:59 +0000

Really excited to try this recipe tomorrow night, probably making the crepes shortly. But can we turn our attention to the cover of that book…is that a hardboiled egg inside a meatball?

By: Loretta

Loretta — Wed, 07 Jul 2010 19:27:20 +0000

If your burners are tilty and you can’t level the feet just rotate the pan as you cook, the crepes are supposed to be spread evenly and thinly and this will do the trick. toodles

By: Karen

Karen — Tue, 06 Jul 2010 17:50:07 +0000

I second #14–you talk a lot about “high quality ingredients” but you don’t seem to call out meat a lot. That doesn’t seem like free range chicken in the photo…curious about your thoughts on what constitutes “high quality” meat.

By: Patricia

Patricia — Tue, 06 Jul 2010 13:03:36 +0000

I am going to make these and see if I can cut them into small appetizers for a little dinner I am having.

Excellent

By: Anita

Anita — Tue, 06 Jul 2010 05:04:19 +0000

OMG! I actually own that cookbook! My older sister (former Home Ecs major)passed it along to me. I’ve never made anything from it — although I’ve read the intro re: cutting food costs. I’m going to try that recipe this week. Thanks for reminding me about that book! PS The sticker on my book reads $4.95. :)

By: Dan

Dan — Mon, 05 Jul 2010 21:54:53 +0000

preparing dinner is one of the most enjoyable parts of the day for me, It gives me something creative to absorb myself in that is totally different from the activities of work.

I find it helps to not view dinner as something you need to make as quickly as possible but something you can savor and enjoy :) better than watching tv or reading blogs at the very least :)

thanks for the recipes, they look great

By: Melody

Melody — Mon, 05 Jul 2010 19:02:48 +0000

I have to say a double amen to Beth (#21) as she is spot on! Trent is just trying to give us some good and fast ideas for a meal- I really appreciate the effort and the great recipe! You can do it however you want but you don’t need to insult the messenger. Everyone has their way of doing something and if you don’t want to do it that way, then, don’t.

By: Kevin

Kevin — Mon, 05 Jul 2010 12:03:33 +0000

@ et: I’d skipped over all the approximate costs, and missed that. As a sanity check, here’s my experience…

I’m a transplanted New Yorker who now lives in The Middle of Nowhere (think flat, no trees, big sky). I work with someone who sells farm eggs. He raises the chickens, they aren’t in tiny cages, roam the yard, eat bugs, etc. (The eggs are delicious, by the way.) He charges $2 per dozen, which works out to about $ .17 per egg.

I don’t know where Trent buys his eggs, but if it’s at a supermarket of any sort, they’ll be more expensive… and their origin a bit suspect.

By: et

et — Mon, 05 Jul 2010 03:41:44 +0000

There is no way to raise a chicken organically and happily and get the eggs to a consumer for “2 eggs ($0.15 or so)”.

By: Kevin

Kevin — Sun, 04 Jul 2010 19:33:44 +0000

@Brittany:

The Betty Crocker reference was in jest. Crepes are cooked on both sides.

Mark Bittman, Epicurious, Bon Appetit, Saveur, Julia Child: all say to cook both sides of crepes.

By: Brittany

Brittany — Sun, 04 Jul 2010 13:42:08 +0000

The entire time I was in France, I never saw anyone cook both sides of a crepe. I think the French outrank Betty Crocker on that one, Kevin.

Nutmeg goes amazingly well with Swiss cheese! Don’t knock it before you try it. Also, Trent lives in small-town Iowa… finding better quality or affordable whole nutmeg is probably not easy, in my native small-town midwesterner opinion.

I have to second eww on the frozen broccoli, though… normally, I’m all for frozen veggies, but broccoli is one the exceptions. It gets all tough and soaks up too much water. Plus it’s summer! Cheap delicious fresh broccoli. Yum!

The thing I completely don’t understand is way you baked the crepes after cooking them stovetop. Why not fill and eat them straight from the crepe pan? Doesn’t baking them smothered in sauce make them soggy?

By: Barb

Barb — Sun, 04 Jul 2010 03:49:12 +0000

Ill say that the recipe sounds great!! But I do have to follow up with my “what in the name of god is this world coming to if shredding ones own cheese is considered too much extra effort”. where di you (general you, not you trent) learn to cook already. And those store bought crepes are an abomination. Crepes freeze extremely well-take a day and make a triple recipe and that chore will be out of the way. I’m a gourmet cook and I must know someone who grates their own nutmeg but I’ve never met em. And please add a side salad and/or vegetable so you make it to my age.

By: Systemizer

Systemizer — Sun, 04 Jul 2010 01:34:04 +0000

The plate looks like it could do with leafy greens on it instead of that bowl containing yet more animal protein.

By: triLcat

triLcat — Sun, 04 Jul 2010 01:00:21 +0000

personally, I think the nutmeg doesn’t go at all, ginger maybe, but not nutmeg.

And it’s missing onion or garlic… but that’s just my opinion.

By: Malisa

Malisa — Sat, 03 Jul 2010 20:56:36 +0000

Crepes freeze well without filling. Put layers of wax paper (or maybe parchment…I haven’t done it for years) and stack them. Freeze them in a large freezer ziploc.

I’d bet the crepes filled would freeze well, but not the sauce. JMO.

I WILL make crepes this week!

By: Lisa

Lisa — Sat, 03 Jul 2010 19:28:03 +0000

can you freeze this, Trent? If you can, I’d double batch it when I make it.