Smoky Chicken Cordon Bleu Crepes with Dijon Parmesan Sauce Recipe
YIELD
8 crepes
INGREDIENTS
- For dijon sauce:
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup milk
- 1 chicken flavored bouillon cube, crushed or 1 tsp. chicken paste
- 1/2 tsp. Kosher Salt
- 1 Tbsp. Dijon mustard
- 1 tsp. Worcestershire Sauce
- 1/2 cup finely grated Parmesean cheese
-
For crepe filling:
- 1 cup chopped mushrooms (optional)
- 2 cups diced ham
- 2 cups diced cooked chicken
- 2 Tbsp. flour
- 1/2 cup milk
- 1 1/2 cups grated Gruyere cheese (you can use Jarlsberg or Swiss)
- 1/2 cup grated Parmesean cheese
- 2 Tbsp. Smoked Spanish Sweet Paprika
- 1 Tbsp. Freeze Dried Shallots
- 6 to 8 crepes*
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NOTES
You can substitute the sweet smoked paprika with Mt. Elbert All-Purpose Seasoning Blend, Capitol Hill Seasoning, or Long’s Peak Pork Chop Spice. *Find the crepes recipe here.
DIRECTIONS
For sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and continue to whisk constantly for about 1 to 2 min. Slowly pour in the milk, and then stir in the chicken bouillon and salt - whisk constantly over medium heat until it begins to simmer and thicken - about 5 minutes. Remove from heat and stir in the mustard, Worcestershire sauce, and Parmesan until well combined and the cheeses have melted.
For crepe filling: Cook mushrooms in pan. Add ham and chicken and cook for about 5 min. Then add flour. Stir consistently for a couple of minutes to incorporate flour and then add the milk. Add Gruyere, Parmesan, paprika and shallots. Stir until blended well then add 1/2 cup of the mixture to each crepe. Top with Dijon sauce.
Jessica Lutz, Savory Spice—Huntersville, NC
NUTRITION
