I’ve been making an effort to create meals out of what we already have on hand. It isn’t so much trying to use leftovers, because my husband is very good at taking those to work. It’s more about using up the supplies in my rather large and well-stocked larder.
Today’s idea actually came from my daughter, Mirella. We had made sweet crepes for her friend the day before, and we had quite a few empty crepe shells left to use.
Tablespoon butter or olive oil
4 chicken tenderloins
Salt and pepper to taste
1/4 cup caramelized onions
1/2 cup artichoke hearts
6 Crepes (we had premade ones leftover)
1/4 cup crumbled Feta cheese
1 cup hollandaise sauce (we used a packet/mix)
We chopped the chicken into tiny pieces, then fried them in the butter, salt, and pepper over medium-high heat. Add in the artichoke hearts and caramelized onion and turn the stove down to medium-low. In a large pan rewarm the crepes, then place each on a large flat plate. Scoop a thin line of the chicken mixture onto one side of a crepe, sprinkle with crumbled Feta, then roll up. Once you have three on a plate, drizzle with hollandaise.
We got two sets of three crepes each out of these measurements.
