Crepes

  • CHOCOLATE PEANUT BUTTER CREPES

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    • Peanut Butter
    • Chocolate Chips (mini chips work best)
    • A banana cut into slices

    Prepare New Hope Mills Crepes as instructed on package; when you flip the crepe over to cook the second side, spread peanut butter on the top side and then press the chocolate chips into the peanut butter.  Once the chocolate chips have mostly melted, spread the chocolate around gently with the back of a spoon.  Before you roll up your crepe, add the banana and enjoy!

  • CHICKEN & ARTICHOKE DINNER CREPES

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    • 8 New Hope Mills Crepes, Prepared (without vanilla extract)
    • 1 TBSP vegetable oil
    • 1/2 cup diced sweet onion
    • 1/2 cup sun-dried tomatoes, julienned, extra for garnish
    • One 14 oz jar of marinated artichokes, drained and diced
    • 1 garlic clove, minced
    • 2 cups cooked chicken, diced or shredded
    • 1/2 cup Swiss cheese (Gruyere is excellent), grated
    • 1/4 cup fresh chopped parsley (optional)
    • One 15 oz jar of alfredo sauce

    Prepare Filling:  Preheat oven to 350°F.  Sauté onions in oil in a medium skillet over medium heat until onions are softened and slightly caramelized (about 5 minutes).  Add garlic and cook for an additional minute.  Add artichokes and tomatoes and satué for 2 minutes longer.  Add cooked chicken and alfredo sauce - reserve 1/4 cup alfredo sauce.  Stir just until combined.  Remove from heat.  Set aside.

    Assemble Crepes:  Add 1/8 of the chicken & vegetable mixture inside the first crepe.  For an impressive presentation, roll up each side vertically and then horizontally, or burrito-style.  Repeat with remaining crepes.  Arrange crepes side-by-side in an oiled 9"x13" baking dish.  Drizzle crepes with reserved alfredo sauce and sprinkle cheese.  Bake for 20 minutes or until cheese melts.  Before serving, garnish with slivers of tomato and parsely.

  • HAM & ASPARAGUS DINNER CREPES

    New-Hope-Mills_Ham_Asparagus_Crepes

    • 6 New Hope Mills Crepes, prepared
    • 3 egg yolks
    • 1/4 cup water
    • 2 TBSP lemon juice
    • 1/4 tsp salt
    • 1/8 tsp paprika
    • Dash of black pepper
    • 1/2 cup butter
    • 1/2 lb very thinly sliced deli ham (or leftover dinner ham)
    • Large bunch of blanched asparagus

    Hollandaise Sauce:  Whisk together 3 egg yolks, 1/4 cup water and 2 TSBP lemon juice in a small pan.  Cook on very low heat, stirring constantly until the mixture begins to bubble at the edge.  Stir in 1/2 cup butter 1 piece at a time until the butter is melted and the sauce is thickened.  Quickly remove from heat.

    Assemble Crepes:  Place crepe flat on plate, lay 4-5 slices of ham and 3-4 pieces of asparagus on top.  Then fold sides over and drizzle desired amount of hollandaise sauce over each crepe.  Allow 1-2 crepes per person and ENJOY!

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