homecook
New member
This is a recipe my mom used to make for brunches. I thought I had lost the recipe and have been heartbroken. I just found it today!!! She made this for the first time at my baby shower. This was a special recipe as she didn't like mushrooms but did put them in because I love them. I can't wait to make them again..........yippee!!
Crepe batter:
2 eggs
salt
1 cup milk
1 cup a-p flour
4 T. unsalted butter
Combine all ingredients in a blender; blend for 1 minute. Scrape down sides and blend until smooth. Refrigerate at least 1 hour. Heat a lightly oiled griddle or skillet. Pour 3-4 T. of batter in pan and spread out to form 6-inch crepe. Brown lightly on one side only. Stack between layers of wax paper and set aside. Makes about 16.
Filling:
5 T. unsalted butter
5-6 shallots, thinly sliced
1/2 lb. fresh mushrooms, sliced
3 T. a-p flour
1 cup chicken broth
1/4 cup light cream
1/4 cup dry white wine or additional chicken broth
1 cup cooked, shredded chicken breast
1 cup cooked, shredded crabmeat
1/2 cup Parmesan cheese, grated
1/4 tsp. rosemary
salt
1 cup Swiss cheese, grated
Melt 2 T. butter in large saucepan. Add shallots and mushrooms; saute until limp. Stir in remaining butter until melted. Add flour, one T. 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.
Preheat oven to 400 degrees. Fill crepes browned side down and roll, placing the seam side down in a buttered 9x13 baking dish. Top with Swiss cheese and bake 20-30 minutes.
Crepe batter:
2 eggs
salt
1 cup milk
1 cup a-p flour
4 T. unsalted butter
Combine all ingredients in a blender; blend for 1 minute. Scrape down sides and blend until smooth. Refrigerate at least 1 hour. Heat a lightly oiled griddle or skillet. Pour 3-4 T. of batter in pan and spread out to form 6-inch crepe. Brown lightly on one side only. Stack between layers of wax paper and set aside. Makes about 16.
Filling:
5 T. unsalted butter
5-6 shallots, thinly sliced
1/2 lb. fresh mushrooms, sliced
3 T. a-p flour
1 cup chicken broth
1/4 cup light cream
1/4 cup dry white wine or additional chicken broth
1 cup cooked, shredded chicken breast
1 cup cooked, shredded crabmeat
1/2 cup Parmesan cheese, grated
1/4 tsp. rosemary
salt
1 cup Swiss cheese, grated
Melt 2 T. butter in large saucepan. Add shallots and mushrooms; saute until limp. Stir in remaining butter until melted. Add flour, one T. 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.
Preheat oven to 400 degrees. Fill crepes browned side down and roll, placing the seam side down in a buttered 9x13 baking dish. Top with Swiss cheese and bake 20-30 minutes.
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