Chicken Cordon Bleu Crepes

Name: Chicken Cordon Bleu Crepes
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 7 serving(s)
Ingredients: 236.59 ml all-purpose flour; 2 eggs; 295.73 ml milk; 473.18 ml coarsely chopped cooked chicken; 157.80 ml chopped cooked ham; 236.59 ml shredded swiss cheese; 29.58 ml butter or 29.58 ml margarine; 29.58 ml all-purpose flour; 4.92 ml chicken bouillon granule; 354.88 ml milk; 59.14 ml shredded swiss cheese; 29.58 ml chopped cooked ham; minced fresh parsley

Submitted by lets.eat

"This makes such an elegant looking (and tasting) dish. Allow an hour chilling for the crepe batter, crepes can be made up to 3 days ahead of time, just stack them between wax paper sheets, or white paper towels. Cool, than and place them in an airtight container."

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photo by ~*Miss Diggy*~

Ready In:: 2hrs
Ingredients:: 13
Serves:: 7

ingredients

236.59 ml all-purpose flour
2 eggs
295.73 ml milk
FILLING
473.18 ml coarsely chopped cooked chicken
157.80 ml chopped cooked ham
236.59 ml shredded swiss cheese
SAUCE
29.58 ml butter or 29.58 ml margarine
29.58 ml all-purpose flour
4.92 ml chicken bouillon granule
354.88 ml milk
59.14 ml shredded swiss cheese
29.58 ml chopped cooked ham
minced fresh parsley

directions

In a bowl, wisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour.
Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into the skillet; lift and tilt pan to evenly coat the bottom. Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to a plate. Repeat with the remaining batter, adding more oil to the skillet as needed. Place waxed paper betweeen crepes. Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9x2 baking dish.
For the sauce, in a small saucepan, melt the butter. Stir in the flour and bouillon until blended. Gradually whisk in the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in swiss cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. 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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Reviews

I am only 14 years old, and rarely cook (im using my mums account) however i found this recipe extreamly easy to follow. i've been to france and have had tradition french crepes and must admit this far outstrips them all!!! THANK YOU SO VERY MUCH for sharing this recipe from my whole family!

Sandi - QLD Austral
These were okay ,but needed something, we found them a bit bland

Laureen in B.C.
This was wonderful! I used leftover chicken and ham and had some gruyere that I used. Thank you for sharing the recipe! :D

SweetsLady
For the work it takes to make the chicken, crepes, sauce, etc., this dish wasn't worth it to me. I found the flavor very ordinary and single-noted, though I did try to make some additions to spice it up. Sorry, but I won't be making this again. Filled crepes should taste a bit more special than this!

Karenlyn2
WOWEE!!! I am completely taken by this recipe. The only thing I changed was using muenster cheese instead because I had it on hand, and I also do not like swiss all that well. This is a fantastic way to produce an excellent dinner for company, and it really isnt all that hard. Thanks Leezah! WONDERFUL!!!

~*Miss Diggy*~