Best 2 Chicken Cordon Bleu Crepes Recipes
Chicken cordon bleu crepes is a unique and elegant French dish that combines the flavors of chicken, cheese, and ham in a creamy sauce, all wrapped in a light and fluffy crepe. It's a perfect dish for a special occasion or a romantic dinner. The delicate texture of the crepe, combined with the richness of the filling, makes for a truly unforgettable meal. Whether you're a seasoned cook or just starting out, this guide will help you create the perfect chicken cordon bleu crepes that will impress your friends and family.
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CHICKEN CORDON BLEU CREPES
Steps:
- In a small bowl, whisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into the center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate. Repeat with remaining batter, adding oil to the skillet as needed. Place waxed paper between crepes. , Sprinkle the chicken, ham and cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9-in. baking dish., For sauce, in a small saucepan, melt butter. Stir in flour and bouillon until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and heated through. Sprinkle with parsley. Serve with remaining sauce.
Nutrition Facts :
CHICKEN CORDON BLEU CREPES
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.
Provided by Stephanie Wise
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- 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.)
- 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.
- 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.
- 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.
- To serve, place crepes on individual plates. Top with hollandaise sauce. Garnish with parsley. Serve immediately.
Nutrition Facts : Calories 720, Carbohydrate 29 g, Cholesterol 425 mg, Fat 5 1/2, Fiber 1 g, Protein 42 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 1 g
Tips:
- To ensure the crepes are cooked evenly, use a nonstick skillet or lightly grease a regular skillet before pouring in the batter.
- For a crispy crepe, cook it for about 1-2 minutes per side, or until golden brown.
- If you want a softer crepe, cook it for about 30 seconds to 1 minute per side, or until cooked through.
- Be careful not to overfill the crepes, or they will be difficult to fold.
- To prevent the crepes from sticking together, place them on a plate or baking sheet lined with parchment paper.
- If you are making the crepes ahead of time, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat the crepes, wrap them in aluminum foil and place them in a preheated oven at 350°F for about 10 minutes, or until warmed through.
Conclusion:
Chicken Cordon Bleu Crepes are a delicious and elegant dish that is perfect for any occasion. They are easy to make and can be tailored to your own tastes. With a little planning, you can make these crepes ahead of time and have them ready to serve in just a few minutes. So next time you are looking for a special dish to impress your friends and family, give Chicken Cordon Bleu Crepes a try.
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