This is for all you dad’s out there who want to wow the woman in your life this Mother’s Day. Guys, if you can cook even a little bit this is a great two for one recipe: Crepes and Chicken Salad-filled Popovers. One batter two meals. So get in the kitchen, grab your kids and get cookin’!
First, make Mom crepes for breakfast:
EASY TO REMEMBER 2-3-4-5 Crepes
For about 25 crepes ( making popovers save half of the batter):
- 2 cups flour
- 3 eggs
- 4 cups milk
- 5 Tablespoons vegetable oil (or melted butter)
Blend everything together with hand blender (immersion blender or regular blender would work as well). You can let the batter rest for a little while if you want.
- Cook in non-stick pan, on medium-high heat (you can make them in two pans, side by side, to save time.)
- Pour about 2/3 ladle full of batter and move pan around so batter covers the whole surface.
- Put a bit of butter or oil in the pan only for the first crepe (the first crepe is usually a throw away) no need for the rest of the crepes, they shouldn’t stick.
- Turn over with spatula when the inside of the crepe is no longer runny.
- Do not overcook. Light brown color is what you are looking for.
- Stack them up on a plate until ready to serve, no need to keep them heated in oven.
- Spread jam or Nutella on the crepe and roll up. You can dust the rolled up crepe with just a bit of powdered sugar on top. You can also have them savory with… anything, cheese, spinach mixed with feta cheese, etc. Alexia’s favorite is a bit of sugar and a squeeze of lemon, rolled up. Yum.
Next, make her lunch. After trying my crepe recipe, my very smart brother Adam decided to try using the leftover batter from his kids breakfast into popovers for lunch. The results were fantastic.
Here are his tips and recipe:
Here’s what I did. Made the batter just like in your recipe, but split it in two. In one half I put 2 tsp of sugar and 1 tsp of vanilla. The other half I actually split into two as well. In one I put ¼ tsp of salt and chopped herbs (I had basil and parsley) and the other was just ¼ t of salt.
I used shortening to grease the tins (popover tins or large muffin tins) and then put them in the oven and pre-heated to 450°. When it beeped I took them out and threw a dollop of butter in each cup. MUST BE BUTTER…milk solids and proteins will brown it…oil/shortening will not. Plus butter is about 15% water, which turns to steam, and that’s a mulch…and THAT’s beneficial for your garden! Sh*t…that’s the ‘Garden Weasel.’ It does turn to steam though, which helps with more lift.
After the butter, pour the batter in to a bit more than halfway. Put in the oven for 15 minutes then drop the temp down to 350° for another 10 minutes. DO NOT OPEN THE OVEN TO TURN AT THIS POINT! I made the mistake and did with the herb batch. All the lifting that occurred to that point fell and stopped. Every popover looked like a belly button. After 10 minutes take them out of the oven.
I let them cool and sliced ’em down the side and stuffed them with chicken salad. Everyone loved ‘them. Max too, which surprised me because the celery is crunchy and I thought he wouldn’t dig it. Have fun!
This makes about 12 popovers
- 4 cups diced cooked chicken ( store bought rotiserrie chicken works great and saves time)
- 1 stalk celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
Mix together and stuff it in the popovers.
Questions? Just Ask Holly in comments.
“You know what I want for Mother’s day? For my kids to leave me alone, for nobody to wake me up, and for everybody to pretend I’m nobody’s mother.” ~Bronx Beat SNL
Happy Mother’s Day!