Chicken Cordon Bleu Crepes
Indulge in the elegant fusion of French-inspired flavors with these irresistible Chicken Cordon Bleu Crepes. This recipe layers tender shredded chicken, savory deli ham, and melty Swiss cheese inside delicate, homemade crepes, all brought together with a luxurious Dijon bechamel sauce. Perfect for brunch, dinner, or a special occasion, these golden-baked crepes are as delectable as they are versatile. Garnished with fresh parsley for a finishing touch, they combine the richness of classic chicken cordon bleu with the sophistication of crepes, creating a dish that’s bound to impress. Keywords: chicken cordon bleu crepes, savory crepes recipe, easy baked crepes, creamy Dijon sauce, gourmet brunch recipe.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 0.25 teaspoons salt (for crepes)
- 2 cups cooked chicken breast (sliced or shredded)
- 6 slices deli ham (thinly sliced)
- 6 slices Swiss cheese (sliced)
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons all-purpose flour (for sauce)
- 1.25 cups milk (for sauce)
- 1 tablespoon Dijon mustard
- 0.25 cups Parmesan cheese (grated)
- 0.5 teaspoons salt (for sauce)
- 0.25 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a medium bowl, whisk together 1 cup all-purpose flour, 1.25 cups milk, 2 large eggs, 2 tablespoons melted unsalted butter, and 0.25 teaspoons salt until smooth. Let the crepe batter rest for 15 minutes.
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom thinly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another 30 seconds. Repeat with remaining batter, stacking finished crepes on a plate.
In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat for the sauce. Stir in 2 tablespoons all-purpose flour and cook for 1 minute until lightly golden.
Gradually add 1.25 cups milk while whisking, ensuring no lumps form. Cook for 3-4 minutes until thickened. Stir in 1 tablespoon Dijon mustard, 0.25 cups grated Parmesan cheese, 0.5 teaspoons salt, and 0.25 teaspoons black pepper. Remove from heat and set aside.
Preheat your oven to 375°F (190°C).
To assemble each crepe, lay a crepe flat on a surface. Place a slice of ham, a slice of Swiss cheese, and a portion of the shredded or sliced cooked chicken in the center. Roll the crepe tightly around the filling and place it seam-side-down in a baking dish.
Repeat with the remaining crepes and filling. Pour the prepared Dijon bechamel sauce over the top of the crepes, spreading evenly.
Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the tops are lightly golden.
Sprinkle with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 508 mg | 39% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
