Swiss Chicken & Broccoli Crepes and Aunt LaRee's Carrot Cake

We had the missionaries, some church friends and my mom (dad was at the final four... lucky!) over for dinner last Sunday. I wanted to make something special/different, so I turned to the family cook book and decided on crepes! Now, I have had and made dessert crepes before, but never made crepes as the main dish. These took some work, but were totally worth the effort! The crepes add a touch of sweetness to the meal and the sauce mixed with the broccoli and chicken was delicious! Everyone enjoyed it along with the carrot cake I made. I will give you that recipe too while I am at it :)

Swiss Chicken & Broccoli Crepes

1 (10oz) bag of frozen, chopped broccoli

2 TB. butter

2 TB. flour

1/4 tsp. salt

1/4 tsp. nutmeg

1 1/2 c. milk

3/4 c. shredded swiss cheese (I used light cheese)

2 c. chopped, cooked chicken

12 crepes*

Cook broccoli according to package, drain and set aside. For sauce, melt butter in medium sauce pan. Blend in flour, salt and nutmeg. Add milk all at once and stir until thick and bubbly. Cook for 2 more minutes, stirring constantly. Add swiss cheese, stir until melted; set aside. For filling: combine chicken, broccoli and 1 cup of sauce.

Spoon about 1/4 c - 1/2 c (depending on the size of crepe) along the center of the unbrowned side of each crepe. Roll up crepe and place seam-side up in a baking dish.

Pour remaining remaining cheese sauce over crepes. Sprinkle with paprika if you like. Cover and bake in 375 degree oven for 18-20 minutes.

My mom and James. Had to post this picture of the woman behind a lot of these recipes (and my sweet baby James :)

*Crepe recipe

3/4 c. cold milk

3/4 c. cold water

3 eggs

1 TB. sugar

1 tsp. vanilla extract

1 1/3 c flour

5 TB. melted butter

cooking spray

In a blender, combine all the ingredients and blend for 1 minute on high. Refrigerate for 2 hours. Spray skillet or crepe pan and place over med-high heat. When the pan is just beginning to smoke, remove from heat and pour 1/4 c of the batter in the middle of the pan and quickly tilt in all directions for 2 to 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly browned on the underside, turn the crepe with the spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.

Carrot Cake

1 1/2 c. oil

2 c. sugar

4 eggs

2 c. sifted flour (I used white wheat flour)

2 tsp. baking powder

2 tsp. soda

1 tsp. salt

2 tsp. cinnamon

3 c. grated carrots

1 c. chopped nuts (I used walnuts)

Blend oil and sugar together. Add 1 egg at a time and beat well after each. Mix and sift dry ingredients together, then add to sugar mixture. Add carrots and nuts last. Bake at 350 for 50 minutes or until done.

Frosting:

1- 8oz cream cheese, softened (I used light cream cheese)

2 tsp. vanilla

1/2 cube butter, softened

1 box powdered sugar.

Whip all ingredients together until fluffy.