Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

Recipe and Photo from Paul Deen

5 stars based on 8 Reviews

Servings: 4 servings

Prep Time: 10 min

Cook Time: 20 min

Difficulty: Easy

Ingredients

2 tablespoon butter 

1 can cream of mushroom soup 

1/2 small onion, chopped 

1/8 cup dry sherry 

1/4 cup shredded fontina cheese 

1 cup chopped cooked chicken 

8 asparagus spears, steamed until crisp-tender 

Savory Crepes, recipe follows 

1/2 cup shredded Swiss cheese

Savory Crepes:

3/4 cups all-purpose flour

1/2 teaspoon salt

1 1/4 cups milk

1 large eggs

1 egg yolk

1 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.

In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted.

Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.

Savory Crepes:

In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.

Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.