Swiss Chicken Crepes

Tags

casserole, cheese, chicken, dinner, dinner party, main course, recipe book challenge, special occasion

Remember when I vowed – as a blogging New Year’s Resolution of sorts – to work my way through my entire recipe book, trying out all the filed away recipes I’ve collected?

Here I am, still trudging away.

About halfway into the year and I’ve made good progress, but man oh man is there a way to go. If anything, this “challenge” has helped me filter the items I actually do tear from magazines (or print from online etc.). Gone are the days of senseless tearing of every single recipe that sounds good! I’m a little more careful now.

But enough about my growth as a recipe collector…on to the crêpes!
These turned out super delicious. And serving a dish with the word “crêpe” in it just seems a bit classier – perfect for a dinner party or a special dinner. But it’s a simple elegance; these crêpes are not difficult and don’t take a lot of time.

And most importantly, they look and taste pretty amazing!

These use egg roll wrappers as the crêpe, and it was my first time cooking with egg roll wrappers. I had to ask, but was directed to find them in the refrigerated section of my grocery store, near the biscuits and pie crusts.
But enough on those. Again, let’s get back to the crêpes!

Swiss Chicken Crêpes, adapted from Southern Living
makes 4-6 servings

1 (12 ounce) jar roasted red bell peppers, drained
Swiss Cheese Sauce*
3 cups finely chopped cooked chicken
1 (5 ounce package) fresh baby spinach, chopped
1 cup shredded Fontina cheese
2 teaspoons minced garlic
1/3 teaspoon pepper
1 teaspoon salt
8 egg roll wrappers

*Swiss Cheese Sauce
1/3 cup dry vermouth
2 teaspoons minced garlic
3 cups half-and-half
3 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups (8 oz.) shredded Swiss cheese

Preheat oven to 350ºF. Process peppers in a blender until smooth, stopping to scrape down the sides as needed. Pour into lightly greased 9″x13″ baking dish.

Prepare the Swiss Cheese Sauce bringing vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low and simmer 7 to 10 minutes or until vermouth is reduced to approximately 1 tablespoon. Whisk together half-and-half and cornstarch. Whisk salt, pepper, and half-and-half mixture into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add cheese; reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese is melted and sauce is smooth. Remove from heat.

Stir together chicken, spinach, cheese, garlic, salt, and pepper, along with 1 cup Swiss Cheese Sauce.

Divide mixture among wrappers, spooning down the middle and rolling the wrapper up around the filling. Place, seam side down, atop the red pepper purée in the baking dish. Once the dish is filled with the crêpes, top with remaining Swiss Cheese Sauce.

Cover with foil and bake – covered – for 25 minutes or until bubbly and thoroughly heated throughout.

I topped with a bit of chopped chive – basil would be fantastic as well.