Crab and Chicken Crepes Mornay

Recipe from Patt Wagner

Filling:
1 handful frozen peas
cooked chicken breast (chunks)
8 oz crab (chunks)
mushrooms (2/person)
onions - 2 slices chopped
cooked bacon – (1/person)
½ tsp garlic powder
Butter (as you go)

Crepe batter:
2 eggs, room temp
3/4 C milk
2/3 C ginger ale
1/4 tsp salt
1 C flour
2 Tbsp peanut oil
Mornay sauce:
4 Tbsp butter
4 Tbsp flour
1 ½ C milk
6 slices Swiss cheese

Make crepes; place eggs, milk, and ginger ale in food blender, then add flour and salt. Blend for 30 seconds. Scrape down the sides of the container and blend another minute or until the mixture is smooth. Cover and refrigerate for at least 2 hours.  Fry the crepes in a medium heated pan with the peanut oil. Pour in 2 oz batter for each crepe. Tip and turn pan until the batter covers. Cook until top appears dry and bottom has begun to brown. Flip and brown other side slightly (little specks of brown). Stack a piece of wax paper between each. Set aside.

Prep ingredients for filling; saute mushrooms in butter. Add onions and cook until tender. Add bacon, crab, and peas. Cook until warmed through. Season with garlic powder and set aside. Make Mornay sauce; make roux (melt butter and stir in flour) add 1 ½ cups of milk; whisk together on low heat until thick. (Add 1 slice of chopped, sautéed onions, if desired.)  Add Swiss cheese and stir until melted. Pour about ¾ of total sauce into filling mixture and mix well; set aside remaining ¼ of sauce. Put together crepes; put about 1/3 to ½ cup filling into each length of crepe. Add handful of chicken. Roll up and place into baking pan sprayed with Pam. Cover with foil, cutting 3 to 4 slits to vent steam. Bake at 300 for 20-30 minutes until heated through. Serve topped with rest of mornay poured over top and add a dash of paprika.

Note: My fave way to serve this is with a side of asparagus and hollandaise.