Chicken Cordon Bleu Crepes

Blogger Stephanie Wise of Girl versus Dough makes a favorite family recipe for crepes with a savory chicken cordon bleu filling. Learn to make this recipe with our how-to article.

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Prep Time 45 min
Total Time 45 min
Servings 4

Ingredients

Crepes

3: whole eggs

3/4: cup milk

1: cup Gold Medal® unbleached or all-purpose flour

1/2: teaspoon granulated sugar

: Vegetable oil

: Fresh parsley sprigs, if desired

Filling

1 1/2: cups cooked cubed chicken breast

1: cup cooked cubed ham

1: cup shredded Swiss or Gruyère cheese (4 oz)

Hollandaise Sauce

3: egg yolks

1: tablespoon fresh lemon juice

1/2: teaspoon salt

1/2: cup unsalted butter, cut into pieces*

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In large bowl, beat eggs and milk with whisk until well combined. Add flour, 1/2 cup at a time, and sugar, stirring with whisk until no lumps remain and batter is slightly thinner than pancake batter. (If batter is too thick, add more milk; if too thin, add more flour.)
3 Heat 6- to 8-inch skillet over medium heat. Add 1/2 teaspoon oil and rotate to coat bottom of skillet. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown and edges start to curl up, about 2 minutes. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, adding oil to skillet as needed. Stack crepes, placing waxed paper between; keep covered.
4 In medium bowl, toss chicken, ham and cheese. Divide filling among crepes; roll up. Place seam side down in baking dish. Bake uncovered 15 minutes or until warm.
5 Meanwhile, in 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add salt and 1/4 cup of the butter. Heat over very low heat, stirring constantly with whisk, until butter is melted. Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and the sauce thickens without curdling.) If sauce curdles (begins to separate), add about 1 tablespoon boiling water and beat vigorously with whisk until smooth.
6 To serve, place crepes on individual plates. Top with hollandaise sauce. Garnish with parsley. Serve immediately.

EXPERT TIPS

Expert Tips

*Do not use margarine or vegetable oil spreads.

Want to save these for brunch? After filling and rolling up the crepes, cover with plastic wrap and refrigerate overnight. In the morning, remove from the fridge and uncover while heating the oven. Make the sauce while baking the crepes, and serve as the main course for a delicious weekend brunch.

Save time (and money) by chopping up deli chicken and ham slices for the filling.

Got questions? Our experts have the answers. Ask Betty now.