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Bloomsbury Crepes

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  • 3 Stalks Celery
  • 1 Onion, small sweet
  • 3 TBS Butter
  • 1 TBS Garlic, minced
  • 2 Cans Crème Soup (select depending upon meat: Crab = 1 mushroom and 1 celery; Chicken = 1 celery and 1 chicken...the ones you like)
  • 1 Crème Cheese, 8-oz block
  • Salt, pepper
  • Meat, fully cooked (select depending upon what you have/like: 2 cans Phillips Crab, 1 bucket KY Fired Chicken, off the bone, Shrimp...what you like)

    Sauté celery and onion in butter until vegetables are clear; ad garlic and sauté 1 minute longer. Add crème soups, bring to a simmer and turn off the heat. Cube the crème cheese and add; stir until it melts (you may have to reheat). Add meat. Heat and serve.

  • 2 Cups Flour
  • 4 Eggs, room temp
  • 1 Cup Milk
  • 1 Cup Water
  • 3 TSB Butter
  • 1/2 tsp Salt

    Mix in the blender and cook in non-stick pan.

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