Chicken Cordon Bleu Crepes

Method

Chicken Cordon Bleu Crepes

• Crepes - whisk together the egg, oil, sugar and salt. Whisk in the flour and milk alternately, until smooth. Leave to sit for 30 minutes.
• Hat a 20cm frying pan (measure the base) over a medium heat. Add in 1 teaspoon of butter and swirl to cover the base of the pan.
• Pour in 1/4 of the pancake mixture and quickly tilt to make a thin layer. Brown lightly on both sides. Set aside on paper towels.
• Filling - season the chicken with garlic salt and pepper.
• Heat a frying pan over a high heat with cooking oil. Sear the chicken well - set aside. It doesn't have to be cooked completely through.
• Tur the heat down. Using the same frying pan, melt the butter and sauté the onion for several minutes. Stir through the garlic and cook for an additional minute.
• Stir through the flour and cook for a minute.
• Whisk in the milk and chicken stock and cook until thickened. Stir through 1 cup grated cheese and stir until melted. Set aside 1 cup of the sauce for topping the crepes.
• Add the chicken and any resting juices to the pan and simmer for 3 - 5 minutes or until the chicken is cooked through. Set aside to cool completely.
• Preheat the oven to 180oC (160oC fan bake).
• Place the four crepes onto a work surface. Top each one with a slice of ham.
• Divide the chicken mixture between the four crepes and roll up.
• Place the crepes into an oven dish. Pour over the reserved sauce and 1/2 cup grated cheese.
• Bake for 15 minutes - let them rest for 5 minutes before serving.