Chicken Cordon Bleu Crêpes:

5 from 4 votes

Chicken Cordon Bleu Crêpes:

Chicken Cordon Bleu Crêpes are a variation on the traditional Chicken Cordon Bleu. The traditional Chicken Cordon Bleu features chicken stuffed with ham and Swiss cheese, and topped with a sauce. With this variation, I stuff a thin crêpe with an incredible mixture of not only chicken and ham, but also mushrooms and a creamy sauce that includes the melted cheese. As a finishing touch, I top the crêpes with additional creamy sauce and Parmesan cheese.

Prep Time20

Cook Time40

Resting time for crêpe batter30

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 490kcal

Ingredients

Crêpes:

1 large egg
⅛ teaspoon salt
1 Tablespoon cooking oil
½ teaspoon sugar
6 Tablespoons all-purpose flour
½ cup milk
1 Tablespoon unsalted butter (for cooking the crêpes)

Creamy Chicken Cordon Bleu Filling:

3 Tablespoons unsalted butter divided
2 Tablespoons all-purpose flour
1 cup low sodium chicken broth (hot)
½ teaspoon salt
½ teaspoon freshly ground pepper
¾ cup milk
1 chicken breast skinned, boned and cut into ½-inch cubes
¼ teaspoon Creole seasoning (See Note 1)
¼ cup finely chopped shallots
1 clove garlic minced
4 ounces fresh mushrooms wiped clean and roughly chopped
½ cup (2 ounces) deli ham, chopped
2 Tablespoons dry sherry (See Note 2)
⅛ teaspoon dried tarragon
½ cup shredded Gruyère cheese (See Note 3)
½ cup freshly grated Parmesan cheese
2 Tablespoons snipped fresh chives for garnish (optional)

Instructions

Crêpes:

Whisk egg, salt, oil, and sugar in a mixing bowl until well blended. Add flour and milk alternately, whisking until smooth. Let sit for 30 minutes.
When ready to make crêpes, heat an 8-inch non-stick skillet with 1 teaspoon of butter over medium heat. Pour 3 Tablespoons batter into pan; quickly tilt to make a thin layer. Brown lightly on both sides. Let cool on paper towel. Repeat with remaining butter and batter. Yield: 5 to 6 crêpes.

Creamy Chicken Filling:

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, about 2 minutes. Add the hot chicken broth in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a whisk or heavy wooden spoon until thick. Add salt and pepper, and stir to incorporate. Slowly whisk in the milk and simmer, stirring, until well incorporated and thickened. Add the Gruyere cheese; stir until melted. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
In a large skillet, heat the remaining 2 Tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Creole seasoning, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. Add the shallots and garlic to the fat and juices in the pan, and cook, stirring, for 1 minute. Add the mushrooms, and cook, stirring, until they have given off their liquid and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the creamy white sauce to bind and thicken, about ¾ cup. Remove from the heat and let cool slightly.

Making the Chicken Cordon Bleu Crêpes:

Preheat oven to 400° F. Spray a 7 x 7-inch baking dish with non-stick spray; set aside.
Place the crêpes on a work surface. One at a time, spoon the filling along the bottom third of each crêpe, about 3 to 4 tablespoons per crêpe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crêpes.
Spoon the remaining cheesy white sauce evenly over the crêpes and top with grated Parmesan cheese. (See Note 1)
Bake at 400° F until warmed through and the top starts to become bubbly, 20 to 25 minutes.
Remove from the oven; if desired, garnish with minced chives. Serve hot, 1 to 2 crepes per person. Yield: 4 servings.

Notes

For Creole seasoning, I use Emeril's Essence.
For the Dry Sherry, I use either Tio Pepe or Dry Sack.
May use Swiss cheese in place of Gruyere cheese.
The crêpes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking

Nutrition