Chicken Cordon Bleu Crepes

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.

Next, make the crepes. Be sure to use as little oil as possible and keep that skillet hot to ensure perfectly paper-thin crepes.

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.

Meanwhile, make the hollandaise sauce: I’ve found one of the easiest and most foolproof ways to do it is in a blender. The sauce really adds an extra dimension of deliciousness to the dish.

Pour the sauce over the warm crepes, garnish with parsley and serve. It’s that easy! This is one savory crepe dish that’s a perfect breakfast or dinner staple for any family.