I got a little creative on Monday night, finding some inspiration in a handful of recipes that I'd checked out over the last week or so. A pretty amazing dish emerged from those efforts: chicken-stuffed crêpes, with a nice Gruyère sauce on top.
The cheating move on the crêpes was to create them with a thinly-spread scrambled egg, and it really worked out well:
"Stuffed Chicken Crêpes," a Roediger House original recipe.
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