Florentine Crepes Cordon Bleu Recipes

CHICKEN CORDON BLEU CREPES

Steps:

• In a bowl, whisk flour, eggs and milk until smooth. Cover and refrigerate 1 hour.
• Heat a lightly greased 7" skillet.
• Pour 2-2.5 Tbs batter in center of skillet; tilt to coat bottom of pan.
• Cook until top appears dry; turn and cook 15-20 seconds longer.
• Remove to a plate and repeat (Important place sheets of wax paper between crepes to prevent them from sticking together).
• Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly and place seam side down in greased 9x13" baking dish.
• For sauce: In a small sauce pan, melt butter.
• Stir in flour until blended.
• Gradually whisk in both broth & milk and bring to a boil.
• Cook and stir 1-2 minutes until thickened.
• Remove from heat; stir in swiss cheese and ham and stir until cheese is melted.
• Pour 1 cup sauce over the crepes.
• Bake uncovered at 350 degrees for 15-20 minutes.
• Serve with remaining sauce.

CHICKEN CREPES IN SHERRIED MORNAY SAUCE

Steps:

• Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
• Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
• While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
• Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
• Place a heaping spoonful of the mixture in the center of each crepe and roll.
• Place in a shallow oven-proof dish, seam side down.
• Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
• Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
• This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
• A serving is two crepes per person.
• Sherried Mornay Sauce:.
• Make a white roux with the butter and flour.
• Add milk and whisk over medium heat.
• Boil 1 minute, whisking constantly.
• Remove from heat and add salt, pepper, cream, and sherry.
• Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
• Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
• Serve with any extra sauce.

CHICKEN FLORENTINE CREPES

Steps:

• Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
• Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
• Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
• Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
• Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
• Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.

CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)

Steps:

• Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
• Sauté chicken and garlic on butter until golden brown.
• Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
• After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
• While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
• By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.

LOBSTER NEWBURG CREPES

Steps:

• Melt butter in top of double boiler.
• Add cream and paprika and heat over simmering water.
• Beat egg yolks in a small bowl.
• Stir a little of the cream mixture into yolks before adding them to the cream mixture, beating constantly with a whisk.
• Add sherry or Madiera and continue cooking slowly, stirring until sauce thickens.
• Season to taste with salt and white pepper and stir in lobster meat; remove from heat.
• Butter a small shallow baking dish.
• Using a slotted spoon place some of the lobster and a little sauce across the middle of each crepe.
• Roll up crepes and place, seam side down, in baking dish.
• Spoon remaining sauce over crepes, cover and refrigerate until ready to serve.
• To cook, sprinkle crepes with cheese and place in a preheated 350 degree oven for 12 to 15 minutes, or until heated through.

FLORENTINE CREPES CORDON BLEU

Steps:

• 1. Preheat oven to 375 degrees. Place ham slice on each crepe. Brush ham with Dijon mustard. Place cheese slice (same size as ham) over mustard. 2. Place 1 Tablespoon of cooked spinach souffle on cheese, then gently roll up crepe. Repeat for all 12 crepes. 3. Place crepes, seam side down, in greased baking dish. Cover with foil and bake for 30 minutes, uncovering for last 5 minutes. While crepes are baking, prepare sauce as follows. Sauce: 1. In medium saucepan, melt butter. Blend in flour, tarragon, seasoned salt, and pepper. Stir in half & half. Stir constantly over medium heat until mixture thickens and bubbles. Stir in Parmesan cheese, then parsley and chopped mushrooms. 2. Lower heat to simmer and continue cooking for 1 to 2 minutes, stirring constantly. If sauce appears too thick, you may add a little milk to give a nice consistency to spoon over cooked crepes. 3. Serve 2 crepes per person. Garnish with tomato wedges and parsley sprigs.