Swiss Chicken Crepes: The Best Swiss Chicken Crepes Recipe from Cook'n

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	Swiss Chicken Crepes

Serves: 8

Print this Recipe

   8 slices bacon cut in 1/2 -inch pieces
   1 cup celery finely chopped
   3 tablespoons butter or margarine
   1 cup green onions thinly sliced, including some green
   1 cup mushrooms sliced
   2 tablespoons parsley chopped
   3/4 cup milk
   1 7/8-ounce package chicken gravy mix
   1 teaspoon chicken bouillon
   1/2 teaspoon thyme dried, crushed
   1/4 teaspoon black pepper
   3 cups chicken chopped cooked or turkey
   1/3 cup parmesan cheese grated
   16 Basic Crepes, at room temperature
   6 ounces swiss cheese shredded (about 1 1/2 cups)
   Paprika
   Parsley or watercress sprigs (optional)

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At least 1 1/2 hours or up to 9 1/2 hours before serving: Butter two 12 x 8 x 2-inch baking dishes.

In a large skillet over medium-high heat, cook bacon until crisp. Drain bacon on paper towels; set aside. Discard bacon drippings.

In same skillet over medium heat, saute celery in butter for 3 minutes. Add green onions, mushrooms and parsley; saute for 8 to 10 minutes or until tender. Push to one side of skillet.

Add milk, gravy mix, bouillon granules, thyme and pepper. Stirring, bring to a boil and boil until thickened. Stir in chicken until well blended. Remove from heat.

Stir in Parmesan cheese and reserved bacon. Spoon about 1/4 cup of the filling down center of pale side of each crepe. Fold two opposite edges of crepe over filling. Place crepes, seam-side down, in baking dishes. If making ahead, cover and refrigerate up to 8 hours.

About 35 minutes before serving: Preheat oven to 350° for 10 minutes. Bake crepes, covered, for 18 to 20 minutes or until heated through. Uncover and sprinkle with Swiss cheese and paprika. Bake 3 to 5 minutes longer or until cheese melts. Garnish with parsley sprigs if desired.

* Basic Crepes can be made and refrigerated up to 2 days before using.

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