Types of Fillings for Crepes

Video Transcript

"Hi! My name is Bill Kosmas with the Greenhouse Effect. On behalf of expertvillage.com, I'm getting the ingreidents ready so we can start making some crepes. There's some trick to it. Some people like bigger pieces to cut the chicken, ham, or whatever you can use. You can use all leftovers or you can create your own crepe. The key on a crepe is to make every bite the same. Have the same amount of chicken, same amount of cheese to spread it evenly. That way you can have it. The chicken pieces should be about a 1/4 inch long and 1/4 all the way around. That way when you cut the crepe, you get a mouth full on each one of them. If they're cut long, then you pull the one piece and the rest of your crepe doesn't have any of it. You take the ham and cut it in little pieces. The ham has to be cut in little pieces so it can spread evenly. The cheese, you have to take it and portion it. You can not over power the crepe with a lot of chicken. You can not over power the crepe with a lot of cheese. It has to be even all through the crepe. Portion it right and spread it evenly. That's a good crepe. "