Swiss Cheese, Chicken And Crab Crepes
1/8 teaspoon salt
1 cup milk
1 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted
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
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. Makes 8 servings.
Swiss Cheese And Vegetable Pie
1 cup each onion and zucchini (sliced)
1 tablespoon butter
salt and pepper
2 tablespoons flour
6 oz. Swiss cheese (1-1/2 cups shredded)
1 9-inch pastry crust (pre-baked)
2 eggs (beaten)
1 cup half and half
Sauté onion and zucchini in butter in skillet until tender, about five minutes; season with salt and pepper and stir in flour. Cool; toss with cheese and arrange in bottom of crust. Mix eggs and half & half; pour into crust. Bake at 350° F until pie is browned and set, 40-45 minutes. Servings: 6.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
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caves of Valsassina…all in one shipment!
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