Company Profile
Name: Frieda’s, Inc.
Website: Frieda's
Product: Ready-to-eat French style crepes
Product Tested: Frieda’s French Style Crepes 

Reviewer: Billye Griswold from White Hall, Illinois

Recipe Used: Crepes Filled With Chicken Salad

Ingredients
Frieda's French Style Crepes
3 C. boneless, skinless chicken breasts, diced and cooked
1/2-1 C. mayonnaise
1 sm. onion, finely grated, save juice
1 stalk celery, finely grated, save juice 
1 Tbs. dash
1 Tbs. lemon juice
pepper to taste
1/4 tsp. nutmeg
2-3 tsp. curry powder

Directions
Mix mayonnaise with the rest of the ingredients, expect the chicken. Prepare salad 2-3 hours before serving to allow the flavors to blend. Fill crepes and garnish as desired.

Review: “The crepes were wonderful! I served them filled with chicken salad to luncheon guests yesterday and they met with raves”

Reviewer: Maryann Sterin from Garnet Valley, Pennsylvania

Recipe Used: Chicken Salad Crepes with Pineapple Dressing

Ingredients
8 Frieda's French Style Crepes, at room temperature
3 skinless chicken breasts, cooked
1/2 C. red bell peppers, slivered
1/2 C. carrots, slivered
1/2 C. julienne sticks of hothouse cucumber
2 Tbs. green onion, sliced
2 C. lettuce, shredded
red bell pepper rings, optional garnish
cucumber slices, optional garnish
 
Pineapple Dressing:
1 8-oz. can crushed pineapple in juice
2 Tbs. light mayonnaise
2 tsp.fresh ginger, minced
 
Directions
Cut or shred chicken into strips. In a large bowl toss together chicken, bell pepper, carrot, cucumber, and green onion. Toss in shredded lettuce.

For Pineapple Dressing, combine 2 Tbs. of the pineapple juice and 2 Tbs. of the crushed pineapple in a small bowl (reserve remaining pineapple for another use). Stir in mayonnaise and ginger until well blended. Toss salad with dressing.

Spoon 1/8 C. of salad mixture onto the center of each crepe, roll crepe and arrange two per serving plate. Garnish each plate with bell pepper rings and cucumber slices, if desired. Makes four main-dish servings.

Review: “Frieda's French Style Crepes are utterly irresistible and will delight everyone who sits down at your table! Now you can expand your cooking repertoire without adding more time in the kitchen. Use these wafer-thin pancakes for quick, easy, sweet or savory fillings. May these ready made crepes bring much pleasure to your table as they did mine… I loved the taste of this product.  It was slightly sweet so easily could be used for both sweet and savory recipes.”

 

Reviewer: Nancy Richardson from Springfield, Missouri

Recipe Used: Banana Crepes

Ingredients
Frieda’s French Style Crepes
6 C. cold milk
1 box sugar free instant vanilla pudding
1/4 C. butter
1/4 C. packed brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
6 bananas, halved lengthwise
1/4 C. whipped topping
1 pinch ground cinnamom

Directions
Whisk pudding mix and cold milk in a large bowl as package directs. Set aside at room temperature while preparing bananas. Melt 1/4 C. butter in a large skillet. Stir in brown sugar, 1/4 tsp. cinnamon and nutmeg. Stir and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2-3 minutes, spooning sauce over them. Remove from heat. Warm crepes in a microwave wrapped in paper towel for 30 seconds.

Carefully stir bananas into cooked pudding. Roll a crepe around each banana half and place on serving platter. Spoon remaining sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Review: “I layered all the pieces in a bowl and they were very tasty. When these come on the market, I will try them again.”

For more Frieda's Crepes recipes, Click Here!