There’s almost always a staple dinner dish in every family. For us growing up, it was crepes. About once a week, the kitchen would start to smell like sweet pancakes, and we knew instantly – it was crepe night. My dad would set the table with tons of fillings – jams, jellies, sour cream, cottage cheese, meats and cheeses – and I’d watch, mesmerized, as he carefully tilted the pan with each pour of the batter to create those paper-thin pancakes. It’s a tradition I’ve carried into my own family.
This recipe for Chicken Cordon Bleu Crepes is one of my favorite takes on my dad’s classic dish for those “breakfast for dinner” nights. It’s just the right amount of sweet and savory and a snap to put together. Here’s how to bring them to your own table.
First, collect all your ingredients and prepare them – chopping, measuring, pouring, etc.
Fill each crepe with a few spoonfuls of classic cordon bleu flavors – chicken, ham and Swiss or gruyere cheese – roll them up and place them in a baking dish. Put them in the oven and bake until the cheese is melted and the crepes are warm.