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Chicken Cordon Bleu Crepes

I came up with these crepes one day as a way to use up leftover chicken and ham. It's an elegant dish that only looks like you fussed. —Susan Kemmerer, Telford, Pennsylvania

7 ServingsPrep: 30 min. + chilling Bake: 15 min.

Ingredients

1 cup all-purpose flour
2 eggs
1-1/4 cups milk
FILLING:
2 cups coarsely chopped cooked chicken
2/3 cup chopped fully cooked ham
1 cup (4 ounces) shredded Swiss cheese
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1-1/2 cups milk
1/4 cup shredded Swiss cheese
2 tablespoons chopped fully cooked ham
Minced fresh parsley

Directions

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.

2 of 2

Chicken Cordon Bleu Crepes (continued)

Directions (continued)

Sprinkle the chicken, ham and cheese over crepes. Roll up tightly.
Place seam side down in a greased 13-in. x 9-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.
Yield: 7 servings.

Nutrition Facts: 1 serving (2 each) equals 357 calories, 18 g fat (9 g saturated fat), 144 mg cholesterol, 505 mg sodium, 21 g carbohydrate, 1 g fiber, 27 g protein.