Another wonderful recipes found in The Charleston Academy of Domestic Pursuits is Crepes with Creamed Chicken.  I'm not sure if I've ever made homemade crepes before. I was in the kitchen helping a friend prepare a meal and she was making crepes but that was thirty years ago, I remember she had a special convex pan that she would dip in the batter to make her version. I don't own any special crepe pan, but attempted the recipe with a simple eight inch skillet. The first crepe was a hot mess, I must confess. The dogs enjoyed it, but it lacked color.

I simply increased the heat and tried again. Voila! Perfection. Every crepe attempted after the first was beautiful, delicious, and a crepe to be proud of. If I can do it, so can you. 

Preheat the oven to 350*. 

TO MAKE THE CREPES

Whisk together the crepe ingredients.  I prefer almond flour or Bob's Red Mill Paleo Flour. 

In a 6-8 inch skillet, spray Pam or add a tablespoon of butter and melt it. Heat needs to be medium high. Using a small ladle or a large serving spoon, ladle about 2 tablespoons of batter into skillet and roll it around to coat the bottom of the pan. Set it on heat for a minute or two until bubbles form in the batter and the side down is browned. Flip to brown the other side. 

Set the cooked crepes on a plate and set aside. 

*You may want to double the recipe for the crepes and refrigerate them for other uses. Dust with sugar and cinnamon and serve with chopped strawberries and cream or ice cream. 

TO MAKE THE CREAMED CHICKEN

In a large skillet, melt 1 tablespoon of butter over medium-high heat, and add mushrooms.

Add flour and mix together for a couple of minutes until flour is browned.

Add Homemade Chicken Stock and milk and mix together and cook until thickened.

Add cheese, diced roasted chicken, and smoked salt. Heat through. 

I didn't have sherry. I used chicken fat that was on top of the homemade chicken stock instead of butter to make the roux. It's yellow, made of fat, and looks like butter. It also adds amazing flavor. 

I had Parmesan cheese, but chose to use sharp cheddar. 

Assemble the crepes. 

Lay a crepe in a casserole dish and add creamed chicken to the middle. Fold or roll up. Continue with remaining eight crepes. 

Add additional cheese on top. 

Bake until bubbly and delicious. 

This recipe is so delicious I made it all over again a few days later, but with a few changes. 

I didn't have mushrooms available to use the second time, so included asparagus instead. Yum!  And I didn't bake the assembled crepes. Both the crepes and the creamed chicken are completely cooked before baking, so why bake? It tasted amazing and was so easy. I'll be making this again and again. 

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