CHICKEN CORDON BLEU CREPES

1 cup flour
2 eggs
1 1/4 cups milk

FILLING:

2 cups coarsely chopped cooked chicken
2/3 cup chopped fully cooked ham
1 cup (4 oz) shredded swiss cheese

SAUCE:

2 tbs butter OR margarine
2 tbs flour
1 tsp chicken bouillon granules
1 1/2 cups milk
1/4 cup shredded swiss cheese
2 tbs chopped fully cooked ham
minced fresh parsley

in a bowl, whisk the flour, eggs & milk until smooth. cover & refrigerate for 1 hour.

heat a lightly greased 7" skillet. pour about 2 tbs batter into the center of the skillet; lift & tilt pan to evenly coat bottom. cook until top appears dry; turn & cook 15-20 seconds longer. remove to a plate. repeat with remaining batter  adding oil to the skillet as needed. place waxed paper between crepes. sprinkle chicken, ham & swiss cheese over crepes. roll up tightly. placd seam side down in a greased 13"x9"x2" baking dish.

for sauce: in a small saucepan,melt butter. stir in the flour & bouillon until blended. gradually whisk in milk. bring to a boil; cook & stir for 1-2 minutes or until thickened & bubbly. remove from heat. stir in swiss cheese & ham until cheese is melted. pour 2/3 cup sauce over crepes. bake, uncovered, at 350° for 15-20 minutes or until bubbly & heated through. sprinkle with parsley. serve with remaining sauce.

7 servings

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