Crepe Cordon Blue Recipe
A savory crepe filled with two eggs, ham, mozzarella, topped with creamy mushroom sauce. Choice of fresh fruit or mixed green salad.
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Ingredients
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Crepes
Filling
Creamy Mushroom Sauce
Garnish
Method
Crepes Preparation
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for 15 minutes.
- 2
Cook the Crepes
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Pour in about ¼ cup of crepe batter and swirl the pan to spread it evenly. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute. Repeat with remaining batter, adding more butter as needed.
Filling Preparation
- 3
Creamy Mushroom Sauce Preparation
- 4
Make the Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and minced garlic, cooking until the mushrooms are tender. Stir in the heavy cream, salt, and black pepper. Let it simmer for 5-7 minutes until the sauce thickens. Stir in the chopped parsley before serving.
Assembly
- 5
Assemble the Crepe Cordon Bleu
Fill each crepe with the ham and cheese mixture, then fold the crepes in half or roll them. Place the filled crepes on plates and generously drizzle the creamy mushroom sauce over them. Serve with fresh fruit or a mixed green salad on the side.
