Julia's Wonderful Crepe Recipe

Julia and Rachel learned how to make a fancy dinner at their Achievement Days activity a few weeks ago. Their teacher is the very experienced Chef Doughty from our ward. The other day Julia made these and they were very yummy! It may seem like a lot of ingredients that are not normally on hand but it is worth it!

Crepes:
1 cup milk
1 cup flour
3 eggs
2 tbsp oil
1/2 tsp salt
Make the crepes a little thicker than usual.


White Sauce:
2 tbsp butter
2 tbsp flour
1 cup milk
1/2 tsp salt
1/4 tsp pepper
For white sauce: in small pan melt butter. Wisk in flour and cook well. Add milk and simmer until thick. Remove from heat and add salt and pepper.


Filling:
3 tbsp olive oil
1 lg onion - chopped
2 cloves garlic - minced
2 cups mushrooms - sliced
1 box frozen chopped spinach - thawed and squeezed
1/3 cup sundried tomatoes - thin sliced or chopped
2 oz gorgonzola cheese - crumbled
3 tbsp premade pesto sauce
1 recipe white sauce
2 cups cooked chicken - shredded or cut into pieces
For filling: In large saute pan heat the oil and add onions and mushrooms. Cook until golden sliding pan as needed to brown evenly. Add garlic and stir until aromatic. Add a few tablespoons of water to get the nice golden color off the bottom of the pan and onto the vegetables stirring as needed. Remove from heat and add remaining ingredients, including premade white sauce. Taste for salt as you will probably need another 1/4 tsp or so.


Topping:
1/4 cup dry bread crumbs
1/4 cup pinenuts
1/4 cup parmesan cheese - grated
2 tbsp olive oil
For topping: combine all ingredients (except oil) and process in blender until it looks like coarse meal. Transfer to small bowl and drizzle with olive oil and mix well with fingers.

This makes enough for about 10 crepes.

To assemble: fill each crepe with about 1/4 cup of filling and shape it to look like a twinkie. Roll and place in greased casserold dish. Drizzle w/ a little olive oil and sprinkle top with crumb mixture.

Bake in preheated 375/400 degree oven until top is golden and filling is hot - about 20-25 minutes.