Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 2 eggs

  3. 1-1/4 cups milk FILLING:

  4. 2 cups coarsely chopped cooked chicken

  5. 2/3 cup chopped fully cooked ham

  6. 1 cup (4 ounces) shredded Swiss cheese SAUCE:

  7. 2 tablespoons butter

  8. 2 tablespoons all-purpose flour

  9. 1 teaspoon chicken bouillon granules

  10. 1-1/2 cups milk

  11. 1/4 cup shredded Swiss cheese

  12. 2 tablespoons chopped fully cooked ham Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour. Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into the center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and 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 the chicken, ham and cheese over crepes. Roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish. For sauce, in a small saucepan, melt butter. Stir in flour and bouillon until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and heated through. Sprinkle with parsley. Serve with remaining sauce. Yield: 7 servings.


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