2 tablespoons melted butter
2 1/2 cups milk
2 eggs, beaten
2 teaspoons vanilla extract
1 cup chopped pecans
1 (16 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup diced celery
1 2/3 cup shredded Swiss cheese
1 (6 ounce) can heavy whipping cream
1 tablespoon fine grain dried apricot preserves
1 teaspoon florid oil
Mix the melted butter, milk, eggs, vanilla extract, pecans, cream cheese, sour cream and celery into a bowl. Mix until well blended. Keep refrigerated at least 8 hours or overnight.
Shred the Swiss cheese into small pieces. Slice chips and cheese pieces into 1/2 inch slices. Shape into little shells. Place cheese chunks in 1 small bowl.
Force cream cheese and cheese pieces into crepe mixture by spooning cream cheese mixture into crepe bowl. Blend cream cheese mixture and pecans until well blended.
Almond sauce: Meanwhile, drain the apricot preserves. Stir apricot juices into the egg mixture. Drizzle the remaining butter and lemon juice over the apricot mixture just before spooning cream cheese mixture into crepe bowl. Top with Swiss cheese and pecans.