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Chicken Cordon Bleu Crepes

By Stephanie Wise
Created January 10, 2017
Savor your next “breakfast for dinner” with these chicken cordon bleu stuffed 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.

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

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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.

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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.

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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.

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Chicken Cordon Bleu Crepes

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Ingredients

  • Crepes
    • 3whole eggs
    • 3/4cup milk
    • 1cup Gold Medal™ unbleached or all-purpose flour
    • 1/2teaspoon granulated sugar
    • Vegetable oil
    • Fresh parsley sprigs, if desired
  • Filling
    • 1 1/2cups cooked cubed chicken breast
    • 1cup cooked cubed ham
    • 1cup shredded Swiss or Gruyère cheese (4 oz)
  • Hollandaise Sauce
    • 3egg yolks
    • 1tablespoon fresh lemon juice
    • 1/2teaspoon salt
    • 1/2cup unsalted butter, cut into pieces*

Directions

  • 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2In 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.)
  • 3Heat 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.
  • 4In 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.
  • 5Meanwhile, 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.
  • 6To serve, place crepes on individual plates. Top with hollandaise sauce. Garnish with parsley. Serve immediately.

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