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Swiss Cheese, Chicken and Crab Crepes

Recipe Link: source:Barnard-Good House Cape May, NJ

List of Ingredients





Makes 8 servings
Prep time: 1 hour, 20 minutes
Cook time: 20-30 minutes

Crepe batter:
2 eggs
1/8 teaspoon salt
1 cup milk
1 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted

Filling:
5 tablespoons (2/3 stick) 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, shredded chicken breast
1 cup cooked, shredded crabmeat
1/2 cup (2 ounces) Parmesan cheese, grated
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1 cup (4 ounces) Swiss cheese, grated
Parsley sprigs



Recipe



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.