Make Entree Crepes

Make Entree Crepes
ANNE MOONEY: Hi. I'm Chef Anne Mooney and I'm also a food columnist for Simply The Best Magazine out of Delray Beach, Florida. Today, I'm here on behalf of Expert Village, and today we're going to talk about entree crepes. I've had a long day in front of the silly camera and I am too tired to cook, so what I'm going to do is pull, out of the freezer, my stash of crepes and I'm going to fill them up with a very simple entree filling, stick 'em in the oven for about 15 minutes, and I will have an elegant dinner for my family. The filling will consist of about half a pound of ground beef, some leeks, some chopped mushrooms, and a little salt and pepper. For the mushrooms, I use probably five mushrooms that I just happen to have on hand. That's the great thing about crepes: you can just put in there what you have. It doesn't need to be fancy but it looks fancy when you're done. It always does. So here is our filling and I happen to have some leftover white sauce that I had used on something else, so I'm going to dress up my filling a little bit with this white sauce. You can or you don't need to, but since I have it, I'm going to use it. So there it goes, and then I'm going to take an oven-proof pan, stick this little crepe in there. This is Helen, my assistant who's newly arrived in this country from the Ukraine, and she is an ace crepe maker. So if I will put this--and this is probably, I would say, two tablespoons of filling, if that. And I'll roll the crepe so that seam side is down like that. Now, isn't that nice and neat? And then, because I have some nice, fancy shredded cheese, I'll just sprinkle some cheese across the top, pop it into the oven, and there's dinner. If you like this one, check out my other cooking tips on Expert Village.