Chicken Cordon Bleu Crepes

Ingredients

• 8 each Crepes (pre-made or homemade)
• 1.5 cups Chicken breast, cooked and shredded
• 4 oz Sun-dried Tomato slices (as a ham substitute)
• 1 cup Swiss cheese, shredded
• 2 tablespoons Dijon mustard
• 2 tablespoons All-purpose flour
• 1 cup Milk
• 2 tablespoons Butter
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a small saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in the 1 cup of milk until the mixture is smooth. Bring the sauce to a simmer, stirring constantly, and then reduce the heat to low. Let it simmer for 5 minutes, or until it has thickened enough to coat the back of a spoon. Stir in the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper.
3. 3In a medium bowl, combine the 1.5 cups of cooked and shredded chicken breast, the 4 oz of sun-dried tomato slices, and the 1 cup of shredded Swiss cheese.
4. 4Lay out the 8 crepes. Spread a thin layer of the 2 tablespoons of Dijon mustard evenly over the inside surface of each crepe.
5. 5Divide the chicken and cheese mixture evenly among the 8 crepes, placing it on the side of the crepe that has the mustard. Roll up each crepe tightly to enclose the filling.
6. 6Arrange the rolled crepes seam-side down in a baking dish. Pour the prepared milk sauce evenly over the top of the crepes.
7. 7Bake in the preheated oven for 20 minutes, or until the crepes are heated through and the Swiss cheese is melted and bubbly.
8. 8Serve the Chicken Cordon Bleu Crepes immediately.

Substitutions

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