Put all the ingredients for the crepes in a blender in the order listed above. Blend just until incorporated. Ideally, let the batter rest in the refrigerator for an hour. If it seems thick when you take it out of the refrigerator, add a tablespoon of water.
Heat a non-stick pan on medium-high heat. Brust lightly with butter. Add about ¼-1/3 cup of batter and tilt the pan quickly to evenly distribute the batter on the bottom of the pan. Cook for about 30 seconds or so until the bottom looks cooked. Flip and cook the other side for about 10 seconds. Cooking time will depend on the temperature of the pan. Remove and lay crepe out flat on a cutting board or lined cookie sheet. Repeat until the batter is gone. Crepes can be stored in the refrigerator for 2-3 days or frozen for up to two months.
Before serving, make sweetened whipped cream by whipping together a caron of Lamers Dairy heavy whipping cream, ¼ cup powdered sugar, and ½ teaspoon vanilla.
To serve, spread crepe with some raspberry jam. Fold it in quarters, top with whipped cream and fresh raspberries.
2 cups Lamers Dairy Dairyland’s Best Heavy Whipping Cream
8 oz cream cheese, room temperature
1 cup plus 1/2 cup shredded Swiss cheese
2 cooked chicken breasts, shredded (about 3 cups)
5 thin slices cooked ham, cut into ribbons (about 1 cup)
1/4 cup Panko breadcrumbs
salt and freshly ground pepper
Directions:
Preheat oven to 350 degrees. Grease a 9×13 ovenproof dish.
Cook pasta to al dente and drain.
Cook onion and garlic until translucent. Do not color.
In a large saucepan, heat Lamers Dairy Dairyland’s Best Heavy Whipping Cream and cream cheese until smooth. Stir in 1 cup shredded cheese, cooked onion and garlic. Season with salt and pepper.
In a large bowl, combine the chicken, ham and pasta. Add the sauce and toss to coat.
Transfer to the baking dish. Sprinkle with remaining 1/2 cup shredded cheese and Panko breadcrumbs. Bake for 20 minutes.
Butter or spray a 9×13 baking dish. Put bread cubes in the dish.
In a large bowl, whisk together eggs, Lamers Dairy Dairyland’s Best Eggnog, nutmeg, sugar and vanilla. Pour over bread cubes.
Cover the dish with plastic wrap and press down gently to make sure bread absorbs liquid. Refrigerate overnight.
To make the topping, mix flour, brown sugar, cinnamon and salt. Work in butter and then mix in chopped pecans. Cover and refrigerate topping mixture overnight.
To bake, heat oven to 350-degrees. Sprinkle topping over the French toast. Bake covered with foil for 20 minutes. Remove foil and bake for another 20-30 minutes or until a knife comes out clean.
