Apr 17, 2011

Chicken Cordon Bleu Crepes ----Daring Cooks April

The theme for this months daring cooks was edible containers, and for once I was completely stumped and out of time.  Finally this past week I thought crepes! For me the Daring Cooks is all about cooking things that I have never made before and while there were great recipes for eggs in cups and polenta cups those are old game for me.  I think I was stirring the polenta for my Dad when I was about eleven. Also, SA and I spent a whole afternoon going through the kitchen getting rid of things that were out of date or we wouldn't use so I am trying my HARDEST to only make things from items I had in the kitchen/pantry.  The pictures do not do this recipe ANY justice.  It was really good, and really filling and the best part was after dinner I mixed the left over chicken with the left over sauce and combined it with some left over pasta from the ghetto pesto and SA and I had great lunches then next day!
Making crepes was awesome too.  Before I started I sternly told the batter that it would NOT act like pancake batter did for me, and I guess I scared it or something because my crepes ALL came out beautifully with out tearing or being ugly or under/over cooked.  I was quite proud!

why must brown/cream things always look so ugly when photographed even if they were delish???

Chicken "Cordon Bleu" Crepes
For Crepe recipe please visit Alton
Chicken Filling:
1 Tbsp Butter
1 medium onion, chopped
2 cloves of garlic
2 chicken breasts cut into small chunks
1/4 tsp. tarragon
1/4 c. diced ham
1/8 tsp black pepper
Melt the butter over medium heat and add onion and garlic and cook until slightly translucent.  Add chicken , tarragon and pepper and cook until the chicken is no longer pink in the middle.  Add ham and cook another two to three minutes or until the ham is warmed through.

Bechamel Sauce
2 cups milk
1 tablespoons butter
2 tablespoons flour
1/2 cup Parmesan cheese
Pinch nutmeg

Scald the milk in a heavy saucepan over medium heat. Keep on low heat stirring occasionally.
Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk three or four minutes or until a golden paste has formed.
Whisking constantly, add the hot milk steadily. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 8 minutes.
Whisk in the nutmeg and the cheese, and pour over filled crepes.

Blog checking lines:
Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at!


Cole said...

I'm so impressed!! They look and sound fabulous!

Jennifurla said...

They look great to me, decadent gorgeous = want.

Kristen said...

I love crepes and I love chicken cordon blue, so I am positive that I would adore this dish.

Reeni said...

How delicious! I have a brand new crepe pan I need to christen! Love these.

Renata said...

I love crepes, and yours do look yummy with the Chicken Cordon Blue! Great job and thanks for joining in!

Raina said...

Wow! Super creative. It sounds delicious, and I think it looks great too, creamy, cheesy, chicken in crepes...yummy:)