Crepes! Part deux.

Now that we've covered how to make a crepe, I think it's time to make a main dish with them. Admittedly, you could just go out, buy some tortillas, and stuff them to the bursting point with this filling... or you could just leave the crepes off completely like I did in the top photograph because I happened to have some extra filling and wanted to eat it immediately. Yes, I could have made another crepe, but I didn't. I'm not sorry.

So! If you want to fill crepes with tasty quasi-Mexican goodness, I have a delightful option for you. As a warning, however, for those of you out there who love garlic even close to as much as I do, do not use more garlic in this, it will eat you alive.

That said, here we go...

Maybe a bit sneaky

Things I have learned: my grandfather says that he doesn't like onions or garlic, but will inhale food laced with both of these things (in no small quantity) as long as they aren't pointed out. In fact, he will ask for seconds and wonder why there wasn't more of the (garlic and onion flavored) sauce. Good to know. Mind you, I've been doing this to people for years. If I've cooked for you with any frequency and you have some extremely common ingredient that you say you don't like (but are not allergic to), I've fed it to you. In my defense, no one has ever noticed or complained. In fact, there's often an abundance of yummy noises.

Of course, this makes me a huge hypocrite as I would bring about a swift end to anyone trying to slip fish into my dinner. Though who knows? Maybe someone already has.

Back to my original point: dinner was tasty and considered edible by several different palate persuasions. It's just a simple chicken dish with a carrot orzo, but it really went fantastically and is a good family meal.

Recipes!