A few days ago I was asked by a very sweet gal if I could make a crêpe that was, of course, both vegan and gluten free.
Here’s one variation of a crêpe recipe I have been kickin’ around for a while. It’s a touch lighter and airier than an “eggy”, glutinous crêpe; but, it is still very delicious.
This recipe works great for both sweet and savory filled crêpes.
Recently, an overwhelming craving for a “Chicken n’ Rice” dish from my childhood came sweeping back over me. As a child I usually made my own version, which was one of the first dishes I ever loved as a wee person. Obviously it was pretty easy to make, and from what I remember… very addictive.
It literally was some cooked long grain rice mixed with a can of unaltered Cream of Chicken Soup. I distinctly remember it being a lovely pale neon yellow and pretty salty. :)
I guarantee you I ate waaay too much of that stuff as a kid. So, I finagled up a newer, and less scary version of my childhood staple. It brings back memories, but I added some maturity to the whole mix with veggies and stuff.
As we were eating this “new and improved” version … my husband (who has eaten plenty of the canned-soup rice in his lifetime) and I both agreed that it hit the spot for nostalgia. It definitely requires a few more steps than the original dish, but the other way seems a little too easy to me.