Chicken Cordon Blue Crepes

From: Taste of Home-Holiday & Celebrations Cookbook 2003

1 c. flour
2 eggs
1 1/4 c. milk

Filling:
2 c. chopped cooked chicken
2/3 c. chopped cooked ham
1 c. swiss

Sauce:
2 Tbsp butter
2 Tbsp flour
1 tsp chicken bouillon granules
1 1/2 c. milk
1/4 c. swiss
2 Tbsp cooked ham

In bowl whisk flour, eggs, and milk til smooth. Cover and refrigerate 1 hour.
Heat pan, pour about 2 Tbsp (I did about 1/4 c.) in center of pan to evenly coat bottom. Cook til top is dry. Turn and cook 15-20 seconds longer. Remove to plate. Repeat with remaining batter, add oil if needed. Place wax between crepes. Sprinkle chicken, ham, and swiss over crepes. Roll tightly. Place in 9 x 13 pan.

For sauce:
In small pan, melt butter. Stir in flour and bouillon til blended. Gradually whisk in milk. Bring to boil, cook and stir 1-2 min. or thick and bubbly. Remove from heat. Stir swiss and ham til melted. Pour 2/3 c. sauce over crepes. Bake uncovered at 350 for 15-20 min. Serve with remaining sauce.

*I poured all the sauce over the crepes to bake.
**These are really good but they do take a little prep time.