Florentine crepes cordon bleu recipe

Florentine Crepes Cordon Bleu recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Florentine crepes cordon bleu recipe combines the classic French dish with a delicious Italian twist. The delicate crepes are filled with a savory blend of tender chicken, creamy spinach, and gooey cheese, all wrapped up and baked to perfection. This elegant and flavorful dish is sure to impress your guests at any special occasion or dinner party.

Keywords: Florentine crepes, cordon bleu, recipe, chicken, spinach, cheese, baked, elegant, flavorful, special occasion.

Florentine crepes cordon bleu recipe details

Florentine crepes cordon bleu recipe, recipe Rating: 4.6
Number of votes:112

Ingredients Crepes:

12 prepared plain crepes

12 thin slices sandwich-style ham

12 thin deli-style Swiss cheese slices

Dijon mustard

1 package Stouffer’sfrozen spinach souffle (or your own recipe), cooked per directions

Sauce:

3 Tablespoons butter

3 Tablespoons flour

1/2 teaspoon crushed tarragon

1 teaspoon seasoned salt

1/4 teaspoon pepper

1-1/2 cups half & half

1/2 cup grated Parmesan cheese

1 teaspoon snipped fresh parsley

1 small can mushrooms, chopped

Instructions:

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. Place 1 Tablespoon of cooked spinach souffle on cheese, then gently roll up crepe. Repeat for all 12 crepes. 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: 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. 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. Serve 2 crepes per person. Garnish with tomato wedges and parsley sprigs.

Serves: 6