Main Dish Recipes

Swiss Cheese, Chicken and Crab Crepes
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Ingredients
Crepe batter
  • 2 eggs
  • 1/8 teaspoon salt
  • 1 cup Swiss Valley Farms milk
  • 1 cup all-purpose flour
  • 4 tablespoons Swiss Valley Farms unsalted butter (melted)
Filling
  • 5 tablespoons (2/3 stick) Swiss Valley Farms unsalted butter (separated)
  • 5-6 shallots (peeled and thinly sliced)
  • 1/4 pound (1/2 cup) fresh mushrooms (sliced)
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/4 cup light cream
  • 1/4 cup dry white wine or 1/4 cup additional chicken broth
  • 1 cup cooked and shredded chicken breast
  • 1 cup cooked and shredded crabmeat
  • 1/2 cup (2 ounces) Parmesan cheese (grated)
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) Swiss Valley Farms Swiss cheese (grated)
  • Parsley sprigs


Directions
CREPES: Combine all ingredients in a blender; blend for 1 minute. Scrape down sides and blend for another 15 seconds or until smooth. Refrigerate at least 1 hour. Heat a lightly oiled griddle, skillet or crepe pan. Pour or spoon 3-4 tablespoons of batter in pan and spread out to form a round, 6-inch crepe. Brown lightly on one side only. Stack crepes between layers of waxed paper and set aside until ready to be filled and rolled (Makes 16 crepes.)
FILLING: Melt 2 tablespoons butter in a large saucepan. Add shallots and mushrooms; sauté until limp. Stir in remaining butter until melted. Gradually add flour, one tablespoon at a time; cook and stir until bubbly. Gradually stir in broth, cream, and wine or chicken broth. Cook over medium heat until thickened. Add chicken, crabmeat, Parmesan, rosemary, and salt; mix well. Assembly: Preheat oven to 400° F. Fill crepes browned side down and roll, placing them seam side down in a buttered 9x13-inch baking dish. Top with Swiss cheese and bake 20 to 30 minutes. Garnish with parsley.
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