Coq au Vin (Chicken in Wine)
Crepes Florentine & Roasted Potatoes

Basic Crepe Batter

1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter melted

Blend ingredients until smooth - refrigerate an hour
Makes about 16 crepes

If you don't have an electric crepe maker like I do… good luck. Talk to Jeanne Smith, she makes her crepes the old fashioned way - without my crepe maker.

Filling
1 bunch spinach chopped and steamed and drained well
1 onion finely diced and sautéed until soft
4 tablespoons butter
3 tablespoons flour
1 cup milk
some salt
a little nutmeg
a little pepper
1 cup shredded Swiss cheese or Feta if you're feeling Greek

Melt butter, remove from heat, add flour, stir until mixed
Add milk return to heat and stir until thickened
Add the remaining ingredients and stir until cheese melts
Put filling in crepe and roll
Put crepes in buttered dish top with grated Parmesan
Bake at 350 until hot
Serve

Roasted Potatoes

Quarter potatoes
Toss in olive oil, salt, pepper and freshly pressed garlic
Place on cookie sheet
Bake at 425 until crispy on the outside
Serve with freshly chopped parsley