This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealMilkMoment #LoveWhatsReal #CollectiveBias
This recipe for Chicken Cordon Bleu Crepes is an amazing way to add a little creativity to your weeknight dinner routine that’s not only easy and affordable, but delicious too!
Grab my recipe for Chicken Cordon Bleu Crepes below or PIN IT for later!
What is one food or ingredient that you always had stocked in your pantry or fridge growing up? There are so many for me to list, from canned veggies, to graham crackers and lots of cereal.
But if I think back real hard and think of my childhood home and the foods that filled our pantry and fridge, real milk was the one food that made it into our shopping cart week after week and is one of the foods that brings me back to critical moments of my life.
Growing up, not only did we drink real milk with every meal, I vividly remember making homemade banana bread with my Mom (which uses milk in the recipe) and I have fond memories of dunking cookies or graham crackers in a cup of milk while sitting at the kitchen table talking with my Dad.
Today, milk continues to be a vital ingredient and food in my home and kitchen (seriously we go through about 3 gallons a week!). From using buttermilk to make my Jalapeno Cheddar Cornbread and Baked Funfetti Donuts, to using whole milk in my favorite creamy Fresh Mint Stracciatella Gelato recipe and this comforting Mac and Cheese Soup.
Real milk not only adds a creamy texture and decadent flavor profile to so many of our favorite recipes, we love drinking milk too! In fact, my husband and I love having a cup of rich and creamy chocolate milk for an after dinner treat or afternoon snack and we always serve 2% milk with breakfast and dinner.
Milk is such an important part of our diet because it is an affordable, minimally processed, nutritious food that is natural source of high-quality protein. Milk also has bone-building nutrients like calcium, Vitamin D, and phosphorus, as well as Vitamin A for a healthy immune system and B vitamins (riboflavin, B-12 and niacin) for converting your food into energy. It’s hard to match milk’s nutrition in any other single food or beverage.
Since family dinners at home, served with a big glass of milk were such an important part of my childhood, it is something I work hard to make happen with my own family today. I meal plan and meal prep at the beginning of each week, so that during the week we can cook and eat dinner at the table together as a family. We eat, drink milk and talk about our day; and whenever dinner as a family can’t or doesn’t happen, I can feel a difference in our week.
Being a busy family means that adding a little variety to our weekly dinner menu, as well as taking a few shortcuts (like using shredded rotisserie chicken), ensures we don’t get stuck in a dinner rut and thus makes sure we have dinner as a family.
Today’s dinner recipe, Chicken Cordon Bleu Crepes, is a great weeknight dinner because it is affordable, easy and a fantastic way to break out of our regular spaghetti or taco dinner rut!
Helpful Tips and Information:
What to serve with Chicken Cordon Bleu Crepes?
Savory crepes are very versatile and can be served for breakfast, lunch or dinner. Side dishes that I recommend for these savory Chicken Cordon Bleu Crepes is raw veggies and a dip, a fresh fruit salad like this Creamy Fruit Salad or a green salad like this Pear and Pomegranate Salad with Maple Vinaigrette. And of course, I totally think you should serve these Chicken Cordon Bleu Crepes with a tall glass of milk!
Can crepes be made ahead?
Yes, crepes can be made ahead. Simply layer cooked, cooled crepes in between layers of wax paper or paper towels and place inside a heavy-duty zip-top plastic bag. Refrigerate up to five days or freeze up to two months. Allow frozen crepes to thaw completely in the refrigerator for 6-8 hours before using.
- 3/4 cup unbleached all-purpose flour
- 1 ½ teaspoons sugar
- ¼ teaspoon kosher salt
- 1 1/8 cups whole milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- Cooking spray
- Creamy Dijon Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached all-purpose flour
- 1 – 1 ½ cups whole milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
- ¼ teaspoon each kosher salt and black pepper
- Chicken and Ham Filling:
- 1 tablespoon unsalted butter
- 1 ½ cups shredded rotisserie chicken
- 1 ½ cups diced ham
- ½-1 cup Creamy Dijon Sauce
- 1 cup grated Swiss cheese
- To Prepare Crepes: In a blender, combine flour, sugar, salt, milk, eggs, and butter. Blend until mixture is smooth and bubbles form on top, about 30-60 seconds. Let batter sit at least 15 minutes at room temperature before using.
- To cook crepes, heat an 8-inch nonstick skillet OR 12-inch crepe pan over medium heat. Lightly spray skillet with cooking spray. Pour ¼ - ⅓ cup crepe batter into prepared skillet and swirl skillet to completely cover bottom of skillet with batter. Cook until underside of crepe is golden brown, about 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, then carefully slip spatula under crepe and flip over. Cook the other side of the crepe for an additional 1 minute. Slide crepe out of skillet and transfer to a plate. Repeat with remaining batter; coating pan with additional cooking spray before cooking each crepe. Layer cooked crepes between pieces of parchment paper or paper towels to prevent sticking.
- To Prepare Creamy Dijon Sauce: Meanwhile, melt butter in a small saucepan over medium heat. Once butter is melted, whisk in flour to form a roux. Cook, whisking constantly, for 1-2 minutes. Whisk in 1 cup of milk, making sure to scrape off the bottom of pan. Continue whisking, until roux and milk are completely mixed together.
- Reduce heat to low and whisk in Dijon mustard, Worcestershire sauce, Parmesan cheese, salt and black pepper. Keep sauce on low heat, stirring occasionally, until ready to serve. Add additional milk, as needed, if sauce becomes too think.
- To Prepare Ham and Chicken Filling: Melt butter in a large skillet over medium-high heat. Add chicken and ham to skillet and cook for 2-3 minutes, or until heated through. Add about ½ cup Creamy Dijon Sauce to meat and stir to coat.
- To Assemble Crepes: For smaller 8-inch crepes, lay a crepe on a clean work surface. Spoon 2-3
tablespoons of the crepe filling onto the bottom of the crepe. Top crepe filling with 1-2 tablespoons Swiss cheese.
- Starting at the bottom of the crepe, tightly roll up the crepe, sealing in the filling. Place filled crepe seam side down on a serving platter and repeat rolling process with remaining filling and crepes, until all the ingredients run out.
- Alternatively, for larger 12-inch crepes, place about ½ cup of the filling in the center of the crepe and top with 2-3 tablespoons Swiss cheese. Fold the edges of the crepe up over the filling to create a pocket.
- Top crepes with 2-3 tablespoons of the remaining Creamy Dijon Sauce and chopped fresh parsley. Serve immediately.
What’s your favorite recipe featuring real milk? Please share in the comments below!
Stock up on milk on the dairy aisle of your local grocery store; and be sure and follow Milk Life on Facebook, Twitter, Pinterest and Instagram or visit https://milklife.com/milk-love-whats-real to learn more about the different types of real milk for you and your family.