This is one of my favorite ways to use up leftover chicken. Don’t be intimidated, crepes are just very thin pancakes. They can be either savory or sweet.
Use your imagination with the fillings. Sauteed scallops and shrimp could be delicious with a creamy garlic Bechamel sauce. Or roast an assortment of vegetables and enclose them with thin slices of Brie and place under the broiler. Make a mixed green salad with a simple vinaigrette and serve with crusty French bread.
Use this basic recipe for desserts by leaving out the herbs and doubling the sugar. Make crepes ahead and freeze between pieces of parchment or waxed paper and place in a freezer bag. This recipe will yield 12, so don’t worry if the first one does not turn out. Once your pan is at the perfect temperature and seasoned well with butter, they will look great. A small 7-inch omelet or saute pan works well.