Sweet n' Savory Crepes

Sweet n' Savory Crepes



Filling:
2 cups chicken, cooked & cubed
1 large sweet potato, cubed
1 pkg chicken gravy mix
1 Tbsp curry powder

Other:
Salt (for boiling water)
Brown sugar (topping)

Boiled the sweet potato in some salted water, and after it is tender strain it out, reserving the water. Add the cooked sweet potato, gravy mix, curry powder, and enough water to blender to make a good puree. Taste to make sure you have enough salt/curry.  Pour potato puree back into the pan you cooked the potato in, stir in the cooked chicken, and bring it to a quick boil, adding enough of the reserved water to keep the mixture at the right consistency for filling/topping, then remove from heat.

Make the crepes according to Alton's recipe ( http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe/index.html ).

Lay out a crepe, top with a couple Tbsp of filling and roll it up (be gentle - crepes are fragile).  Repeat. After you have a few rolled crepes on the plate, put a few more Tbsp of the filling on top, sprinkle a Tbsp of brown sugar on top of that, and torch it to caramelize the sugar.  A broiler might work, but it could burn the crepes too so if you don't have a torch, I'd recommend just sprinkling the sugar on and just letting it melt.

Me, in the Crowd

Scott Adams (Dilbert creator) maintains a pretty funny blog.  His post today got me thinking, so I'm including a link to his post "You in the Crowd."  For those who know me, I'd like you to leave me a comment (anonymous is ok) on here with your three short descriptors of me -- how would you describe me to someone who didn't know me if you were trying to help them locate me in a crowd? (physical & mental/attitude descriptions are ok)

http://dilbert.com/blog/entry/you_in_the_crowd/