Go ahead and make fresh from scratch crepe dough OR use my cheat. What is it? How can it be? It's Egg Roll Wrappers!! What???
Yep! You can find them in any produce section of your local grocery store (refrigerated section.)
This savory recipe creates that 'comfort food' vibe that is brought on by full fresh flavors of spinach, garlic, basil and Swiss cheese (I've posted the recipe for my Swiss Cheese Sauce - needed as well) This recipe makes 8 delectable "Crepes" and will leave you wanting more! They are filling to say the least but, OH so tasty! Enjoy! Diane
Chicken & Spinach Swiss Crepes
1 (12 ounce) jar roasted red bell peppers, drained
Swiss Cheese Sauce *click here for my recipe
3 cups finely chopped cooked chicken, or one pint of pressure canned chicken breast meat
1 (6 ounce package) fresh baby spinach, rough chopped
1/4 Cup fresh basil, chopped
1 cup shredded Swiss cheese
2 teaspoons minced garlic
1/3 teaspoon pepper
1 teaspoon salt
8 egg roll wrappers
Preheat oven to 350ºF.
Process peppers in a blender until smooth. Pour all into a lightly greased 9″x13″ baking dish.
Prepare the Swiss Cheese Sauce and keep warm while preparing the rest of the crepe filling.
In a large sauce pan, stir together cooked chicken, spinach, basil, garlic, salt, and pepper until spinach is wilted down, taste to adjust any seasonings, stir in 1 cup of the Swiss Cheese Sauce.
Divide mixture among wrappers, spooning approx 2 heaping Tablespoons of filling down the middle of each and rolling the wrapper up around the filling (I moisten closing flap/seam with a bit of water.) Place, seam side down, atop the red pepper puree in the baking dish. Once the dish is filled with the crepes, top with remaining Swiss Cheese Sauce and Sprinkle with shredded Swiss. (I did sprinkle top of entire dish with a bit more fresh basil and spinach that was rough chopped.)
Cover with foil and bake – for 30 minutes or until bubbly and thoroughly heated. I remove foil and turn broiler on for 3-4 minutes to brown up the cheese on top, at the end of cooking time. Serve hot.
Makes 4-6 Servings.
Recipe - Filling adapted from: Southern Living: Swiss Chicken Crepes
Photos by: Diane Baker for Canning and Cooking at Home