A delightful twist on the classic Chicken Cordon Bleu, these crepes are filled with savory chicken, ham, and cheese, topped with a creamy cheese sauce.
In a mixing bowl, whisk together the flour, eggs, and milk until smooth. Let the batter rest for 30 minutes.
Resting the batter allows the flour to fully hydrate, resulting in tender crepes.
Heat a non-stick skillet over medium heat and lightly grease it. Pour a small amount of batter into the skillet, tilting to coat the bottom evenly.
Use a ladle to pour the batter for consistent crepe sizes.
Cook the crepe until the edges start to lift and the surface looks dry. Flip and cook for another 15 seconds. Remove and repeat with the remaining batter.
Stack the crepes with parchment paper in between to prevent sticking.
Place a portion of chicken, ham, and cheese onto each crepe. Roll them up and place seam-side down in a greased baking dish.
Ensure the filling is evenly distributed for consistent flavor in each crepe.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Cooking the flour removes the raw taste and creates a smooth sauce base.
Gradually whisk in the chicken broth and milk. Bring to a boil, then reduce heat and simmer until thickened.
Whisk constantly to prevent lumps from forming.
Stir in the cheese until melted and smooth. Pour a portion of the sauce over the crepes in the baking dish.
Add the cheese gradually to ensure it melts evenly.
Bake the crepes in a preheated oven at 350°F for 15 minutes, until heated through.
Cover the dish with foil if the crepes start to brown too quickly.
Serve the crepes warm, topped with the remaining cheese sauce.
Garnish with fresh parsley for a pop of color and flavor.
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