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
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
I lonce had chicken cordon blue crepes in a resteraunt and loved them. So I decided to play with a crepe recipe at home to see if I could come up with something close. I really like the results. The filling and sauce is also very good over egg noodles and rice too! Note: Prep time includes the 1 hour needed to chill the crepe batter. Extra time has also been added to the cooking time to include the cooking of the crepes (this is a guesstimate since I did not check the time when I started.)
Provided by Chef Buggsy Mate
Categories Ham
Time 2h45m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, whisk flour, eggs and milk until smooth. Cover and refrigerate 1 hour.
- Heat a lightly greased 7" skillet.
- Pour 2-2.5 Tbs batter in center of skillet; tilt to coat bottom of pan.
- Cook until top appears dry; turn and cook 15-20 seconds longer.
- Remove to a plate and repeat (Important place sheets of wax paper between crepes to prevent them from sticking together).
- Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly and place seam side down in greased 9x13" baking dish.
- For sauce: In a small sauce pan, melt butter.
- Stir in flour until blended.
- Gradually whisk in both broth & milk and bring to a boil.
- Cook and stir 1-2 minutes until thickened.
- Remove from heat; stir in swiss cheese and ham and stir until cheese is melted.
- Pour 1 cup sauce over the crepes.
- Bake uncovered at 350 degrees for 15-20 minutes.
- Serve with remaining sauce.
Nutrition Facts : Calories 386.2, Fat 20.6, SaturatedFat 10.6, Cholesterol 143.6, Sodium 256.4, Carbohydrate 21.5, Fiber 0.6, Sugar 0.3, Protein 27.4
CHICKEN CORDON BLEU CREPES
This makes such an elegant looking (and tasting) dish. Allow an hour chilling for the crepe batter, crepes can be made up to 3 days ahead of time, just stack them between wax paper sheets, or white paper towels. Cool, than and place them in an airtight container.
Provided by lets.eat
Categories < 4 Hours
Time 2h
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, wisk 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 skillet; lift and tilt pan to evenly coat the bottom. Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to a plate. Repeat with the remaining batter, adding more oil to the skillet as needed. Place waxed paper betweeen crepes. Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9x2 baking dish.
- For the sauce, in a small saucepan, melt the butter. Stir in the flour and bouillon until blended. Gradually whisk in the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in swiss 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 : Calories 366.8, Fat 19.2, SaturatedFat 9.9, Cholesterol 144.7, Sodium 220, Carbohydrate 20.9, Fiber 0.5, Sugar 0.5, Protein 26.4
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- To Prepare Crepes: In a blender, combine flour, sugar, salt, milk, eggs, and butter. Blend until mixture is smooth and bubbles form on top, about 30-60 seconds. Let batter sit at least 15 minutes at room temperature before using.
- To cook crepes, heat an 8-inch nonstick skillet OR 12-inch crepe pan over medium heat. Lightly spray skillet with cooking spray. Pour ¼ - ⅓ cup crepe batter into prepared skillet and swirl skillet to completely cover bottom of skillet with batter. Cook until underside of crepe is golden brown, about 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, then carefully slip spatula under crepe and flip over. Cook the other side of the crepe for an additional 1 minute. Slide crepe out of skillet and transfer to a plate. Repeat with remaining batter; coating pan with additional cooking spray before cooking each crepe. Layer cooked crepes between pieces of parchment paper or paper towels to prevent sticking.
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