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Chicken Cordon Bleu Crepes

Stephanie Wise
Updated Dec 20, 2012
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We rolled cubed chicken, ham and Swiss cheese up in crepes and topped with hollandaise sauce for a savory dish that can be ready in just 45 minutes.

Chicken Cordon Bleu Crepes

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 13
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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*
Make With
Gold Medal Flour

Instructions

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

Nutrition

720 Calories
48g Total Fat
42g Protein
29g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
720
Calories from Fat
430
Total Fat
48g
73%
Saturated Fat
25g
123%
Trans Fat
1g
Cholesterol
425mg
142%
Sodium
970mg
40%
Potassium
450mg
13%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
4g
Protein
42g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 1 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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