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.

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

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.

Step 7

Repeat with the remaining crepes and filling. Pour the prepared Dijon bechamel sauce over the top of the crepes, spreading evenly.

Step 8

Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the tops are lightly golden.

Step 9

Sprinkle with chopped fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1790.6g)

Amount per serving	% Daily Value*
Calories	3336.5

Total Fat 166.5g	0%
Saturated Fat 87.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1260.0mg	0%
Sodium 6207.5mg	0%
Total Carbohydrate 147.2g	0%
Dietary Fiber 3.9g	0%
Total Sugars 33.2g
Protein 305.3g	0%

Vitamin D 418.5IU	0%
Calcium 3081.2mg	0%
Iron 16.0mg	0%
Potassium 3367.0mg	0%

*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.

Source of Calories

Fat: 45.3%

Protein: 36.9%

Carbs: 17.8%