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Chicken Cordon Bleu Crepes

Total Time

Prep: 30 min. + chilling Bake: 15 min.

Makes

7 servings

I came up with these crepes one day as a way to use up leftover chicken and ham. It's an elegant dish that only looks like you fussed. —Susan Kemmerer, Telford, Pennsylvania

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1-1/4 cups whole milk
  • FILLING:
  • 2 cups coarsely chopped cooked chicken
  • 2/3 cup chopped fully cooked ham
  • 1 cup shredded Swiss cheese
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1-1/2 cups whole milk
  • 1/4 cup shredded Swiss cheese
  • 2 tablespoons chopped fully cooked ham
  • Minced fresh parsley

Directions

  1. In a small bowl, whisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour.
  2. Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into the center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate. Repeat with remaining batter, adding oil to the skillet as needed. Place waxed paper between crepes.
  3. Sprinkle the chicken, ham and cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9-in. baking dish.
  4. For sauce, in a small saucepan, melt butter. Stir in flour and bouillon until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes.
  5. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and heated through. Sprinkle with parsley. Serve with remaining sauce.

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