Comfort Food Crepes

Poor Deanna is having a hard week... boy troubles and she's making wise choices but feeling terrible about it, and her unhappiness makes me feel just lost.  Hardest part about parenting a child on the verge of adulthood - there become fewer ways to make it all better, with no lessening of the impulse to try.
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This is why comfort food exists - she loves Chicken Pot Pie.  And on a recent trip to DC, we found ourselves in a little hole in the wall crepe shop where she fell in love. So, we've brainstormed ways to fill crepes, and decided Chicken Pot Pie filling would work fine.

So here she is feeling very blue... and here I am, needing to eat soft food for another couple weeks... and oooh! Good time to do crepes.

I chose to double Mark Bittman's recipe for crepes from How to Cook Everything, Rev (p817) and they were incredibly easy and really tasty, too.

I also made up some mashed potatoes, and a concoction of diced cooked chicken, peas and carrots, some cream cheese, chicken broth and a bit of milk and flour (just use whatever chicken pot pie filling you use - mine was very on the fly, combining until the consistency looked good and it tasted right.

Putting them together involved putting some mashed potatoes down the center of a crepe, rolling it up  and topping with the pot pie filling and we both ate our fill - I even got full, and I've been starving for days now.

As I put the last of the leftovers in the refrigerator, I remembered I should have taken a picture, so... oops.  I'll add one tomorrow, because I plan to have crepes for breakfast too.  These are going to be awesome with cottage cheese and banana slices.

Crepes
(modified from Mark Bittman)
(makes about 16 large crepes)

2 c. flour (white, buckwheat, oat flour, or any mixture you'd like - I just used white this time)
3 c. milk - I used almond milk
4 eggs
4 T. butter
1 tsp. salt
1 tsp sugar (I used honey)

Whisk together all of the above to create a thin batter.  Let it sit (in fridge if it's warm) for an hour or more.  When time to cook, put a small dab of butter into a hot crepe pan or seasoned skillet and spoon batter into the pan, tilting to create a thin later.  Cook until top begins to look dry, then flip and cook for another minute or so.

Keep prepared crepes warm in the oven until all are done.

So easy!

Here they are, done up breakfast style: