Smoky Chicken Cordon Bleu Crepes by Savory Spice
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8 crepes


  • 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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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.


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



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