Chicken Cordon Bleu Crêpe Combo Recipe
Sliced chicken breast, diced ham, and Swiss cheese-filled crêpes. Topped with Hollandaise sauce and a sprinkle of fresh parsley.
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Ingredients
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Crêpes
Filling
Hollandaise Sauce
Garnish
Method
Crêpes
- 1
Prepare the Crêpe Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs, then add the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- 2
Cook the Crêpes
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, tilting it to spread the batter evenly. Cook for 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for another 1-2 minutes. Repeat with remaining batter.
Filling
- 3
Prepare the Filling
In a bowl, combine the cooked chicken breast (sliced), diced ham, and shredded Swiss cheese. Mix well to combine all ingredients evenly.
- 4
Fill the Crêpes
Take one crêpe, place a portion of the filling in the center, and fold the crêpe over the filling. Repeat with the remaining crêpes and filling.
Hollandaise Sauce
- 5
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture thickens. Slowly drizzle in the melted butter while whisking until fully combined. Season with salt and cayenne pepper.
Assembly
- 6
Assemble the Dish
Place the filled crêpes on a serving plate. Drizzle the Hollandaise sauce over the crêpes and sprinkle with chopped fresh parsley for garnish.
