Chicken Cordon Bleu Crepes
"I lonce had chicken cordon blue crepes in a resteraunt and loved them. So I decided to play with a crepe recipe at home to see if I could come up with something close. I really like the results. The filling and sauce is also very good over egg noodles and rice too! Note: Prep time includes the 1 hour needed to chill the crepe batter. Extra time has also been added to the cooking time to include the cooking of the crepes (this is a guesstimate since I did not check the time when I started.)"
photo by BLUE ROSE
- Ready In:
- 2hrs 45mins
- Ingredients:
- 12
- Serves:
-
7
ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 1⁄4 cups milk
-
Filling
- 2 cups chopped cooked chicken
- 1 cup chopped cooked ham
- 3⁄4 cup shredded swiss cheese
-
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1⁄4 cup chicken broth
- 1 1⁄2 cups milk
- 1⁄4 cup shredded swiss cheese
- 2 1⁄2 tablespoons finely chopped ham
directions
- In a bowl, whisk flour, eggs and milk until smooth. Cover and refrigerate 1 hour.
- Heat a lightly greased 7" skillet.
- Pour 2-2.5 Tbs batter in center of skillet; tilt to coat bottom of pan.
- Cook until top appears dry; turn and cook 15-20 seconds longer.
- Remove to a plate and repeat (Important place sheets of wax paper between crepes to prevent them from sticking together).
- Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly and place seam side down in greased 9x13" baking dish.
- For sauce: In a small sauce pan, melt butter.
- Stir in flour until blended.
- Gradually whisk in both broth & milk and bring to a boil.
- Cook and stir 1-2 minutes until thickened.
- Remove from heat; stir in swiss cheese and ham and stir until cheese is melted.
- Pour 1 cup sauce over the crepes.
- Bake uncovered at 350 degrees for 15-20 minutes.
- Serve with remaining sauce.
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Reviews
-
I too made my own crepe recipe, but then followed the recipe.<br/>I used 3 large slices of triple smoked ham. (yum)<br/>I sliced 2 chicken breasts, sauted them in a little butter and oil, and then simmered them with a cup of water and some chicken stock powder. I used this for the sauce........highly recommended! <br/>Not a huge fan of swiss cheese, but in this it does work well. I would like to mix in a little Mersey Valley sharp cheese next time, for a little more "bite"<br/>great recipe, will definately make it again, and I pretty sure it would freeze well!<br/>made for Aussie swap, Jan 2014 -
This was really good! I used my own crepe recipe but followed the rest of the recipe. The sauce was excellent and like others suggested, I doubled the sauce. -
After reading Pat's review I decided to make a couple of changes as I know that we seem to have very similar tastes.. I did not deviate from the recipe at all but just upped the sauce as we love our sauce.. I am so glad that I did.. These turned out really well, I did add a little extra milk to the crepe batter so they were nice and thin.. I followed everything else the same apart from making extra sauce.. I poured sufficient over the crepes and topped with some extra Gruyere, my cheese of choice, I love it and it does come from Switzerland even though it is not traditional swiss cheese you buy from the shelf..lol. I served the extra sauce on the table for people to add as they like.. The best way as myself and my son are sauce lovers yet my hubby likes less.. This was a fabulous recipe and the combination of ingredients all went very well together we all absolutely loved it.. A huge thumbs up Chef Buggsy Mate and one that we will definitely be enjoying again... -
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This was definately worth making tonight. Very easy, and very appealing. Now, the sauce is AWESOME! The crepes were very filling, and glad we have left for tomorrow. One of the best dinners we have had in a while. I diduse 1 2/3 cups chicken, and 1 cup of ham. Definately a simple recipe worth trying. Made for Recipe Swap#29. -
This served 4 of us really well and was enjoyed but felt the sauce needed to be doubled or at least a 50% increase to serve more at the table (also added black pepper to the sauce and as is my usual practice when cooking a roux style sauce I heated up the milk to add to the butter/flour mix and then whisk - the chicken bouillon added a very nice touch and flavour. I initially had a lot if trouble cooking the crepes (they were more like pancakes) and added about a 1/4 cup of milk to the mix after cooking 3 crepes and got a better result but still not what I would call a crepe. I got 16 crepes which I divided the chicken, ham and cheese between, rolled and crammed into a square corning ware dish and spread half the sauce over the crepes (just enough to cover) and cooked as per instructions but we were wishing for more sauce than we had to go over the plated crepes. Thank you Chef Buggsy Mate, made for Recipe Swap #25 February 2009.
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RECIPE SUBMITTED BY
I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down.
My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking.
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