Before leaving on my mission my Dad gave me a crepe making tutorial. Crepes, thin hot cakes, or thinnies have been a long standing Miller tradition. We have all enjoyed warm, buttery crepes with syrup for breakfast on Sundays and special occasions. My dad wanted to make sure I carried on the legacy so he handed off all his techniques. I'm not sure if I ever once made them on my mission - I'm fairly certain I never did. I have made them a lot since being home from Brazil, and marriage has morphed the tradition slightly. I know, I know...Modifying the Miller crepes borders on blasphemy. However, Leisy and I have eliminated the butter and instead we fill our crepes with fresh fruit, nutella, sweet cream cheese spread and top with a dusting of powdered sugar. Yummy!! Ike likes his the traditional way and Zeb - the most picky eater ever - is starting to warm up to a taste here and there.
So the other day my blasphemous perversion of tradition went to a whole new level. Leisy's friend gave her a gift card to Mimi's cafe. We rarely go there. I had a chicken crepe dish and thought - I could totally pull something like that off at home. I looked up a bunch of different recipes and melded them into one that I knew would be amazing. Chicken Florentine Crepes! Crepes stuffed with chicken and spinach smothered in a creamy white wine sauce paired with sautéed zucchini and squash . It was basically amazing.
Thanks Dad for passing on not only your amazing crepe skills but for teaching me how to be a good husband and father. I can only hope to be the kind of Dad that you have been for me! Love you Dad!!