Tiki Head Crepes

SpongeBob’s Kitchen Mission Cookbook, p. 74

¾ cup all-purpose flour

½ cup 1% milk

2 eggs

1 tablespoon vegetable oil

1/8 teaspoon salt

Sliced almonds

Grape tomatoes, cut into slices

Zucchini, cut into thin strips

Low-fat sour cream

Chicken and Mushroom Filling:

2 teaspoons vegetable oil

2 cups sliced fresh mushrooms

½ cup chopped cooked chicken

4 ounces low-fat cream cheese

In a mixing bowl combine flour, milk, eggs, oil, and salt. Beat with a wire whisk or electric mixer until smooth. Heat a lightly greased 8-inch skillet over medium heat; remove from heat. Spoon 3 tablespoons batter into skillet; lift and tilt skillet evenly to coat skillet. Return to heat. When lightly browned on bottom, remove crepe from skillet, flipping it onto a paper towel. Repeat with remaining batter to make 4 crepes total, place a paper towel between the cooked crepes. Cover with plastic wrap to keep moist.

Filling: In a large skillet, heat vegetable oil over medium-high heat. Add mushrooms. Cook and stir until browned. Stir in chicken. Cook and stir until heated through. Stir in cream cheese. Stir until melted.

Spoon one-fourth of the filling down center of a crepe, placing more filling at one end.

Roll up crepe and place on plate. Decorate outside of crepe with almond slices, grape tomatoes, zucchini, and sour cream to make tiki faces. 

I did these parts of the face. I left the zucchini noses to my partner.

Repeat with remaining crepes and filling.

There we go!

My Rating: 4/5 "Finally - a whimsical recipe that I didn't completely Pintrest-fail! And it doesn't taste bad, either. The crepes came out a little thick but the overall effect was still a fun combination of tastes and textures."