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Florentine Crepes Cordon Bleu




Source of Recipe


Heartstone Inn Eureka Springs, Arkansas


Recipe Introduction






List of Ingredients




12 prepared plain crepes
12 think slices sandwich-style ham
12 thin deli-style Swiss cheese slices
Dijon mustard
1 package Stouffer's frozen 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


Recipe



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.