Chicken and Asparagus Crepes

Name: Chicken and Asparagus Crepes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 8 asparagus spears, steamed until crisp-tender; 1 Tbsp butter, melted; 2 Tbsps butter; 237 milliliters chopped cooked chicken; 1 can cream of mushroom soup; 30 milliliters dry sherry; 1 egg yolk; 1 large eggs; 177 milliliters all-purpose flour; 59 milliliters shredded fontina cheese; 296 milliliters milk; 1 smalls onion, chopped; 1 teaspoons salt; 118 milliliters shredded Swiss cheese

Chicken and Asparagus Crepes might be just the Mediterranean recipe you are searching for. This recipe serves 4. One serving contains 463 calories, 26g of protein, and 26g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. Only a few people really liked this morn meal. If you have salt, sherry, fontina cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat the oven to 425 degrees F. Butter a large baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.

Ingredients you will need

Parmesan

Whole Chicken

Ricotta Cheese

Pepper

Herbs

Roll

Salt

Equipment you will use

Bowl

Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Ingredients you will need

Crepes

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallot and cook until it softens, about 1 minute.

Ingredients you will need

Shallot

Add the asparagus and cook until just tender, about 3 minutes.

Ingredients you will need

Asparagus

Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Broth

Lemon Zest

Parmesan

Herbs

Sauce

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Ingredients you will need

Asparagus

Parmesan

Crepes

Sauce

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.

Ingredients you will need

Egg Yolk

Butter

All Purpose Flour

Milk

Salt

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Crepes

Equipment you will use

Frying Pan

Spatula