Swiss Chicken Crêpes

Photo: Iain Bagwell; Styling: Heather Chadduck
If you're a fan of lasagna, you'll love Swiss Chicken Crêpes. But instead of a tomato-based sauce, expect a savory cheese sauce with lots of flavor.

Yield:

Makes about 4 to 6 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 5 Minutes

Ingredients

1 (12-oz.) jar roasted red bell peppers, drained
3 cups finely chopped cooked chicken
1 (5-oz.) package fresh baby spinach, chopped
1 cup (4 oz.) shredded Swiss cheese
1/4 cup chopped fresh basil
1 garlic clove, pressed
1 teaspoon seasoned pepper
8 egg roll wrappers
Garnish: fresh basil leaves

Preparation

1. Preheat oven to 350°. Process peppers in a blender until smooth, stopping to scrape down sides as needed. Pour into 4 lightly greased 7- x 4 1/2-inch baking dish.

2. Prepare Swiss Cheese Sauce. Stir together chicken, next 5 ingredients, and 1 cup Swiss Cheese Sauce.

3. Divide chicken mixture among wrappers, spooning down centers; gently roll up. Place, seam sides down, over red peppers in baking dish. Top with remaining Swiss Cheese Sauce. Cover with aluminum foil.

4. Bake, covered, at 350° for 15 minutes or until thoroughly heated and bubbly.

Note:

December 2012