Chicken and Asparagus Crepes

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This recipe was so easy and so delicious! I found premade crepes in the produce section of my grocery store. The filling was so tasty! I love ricotta cheese... I added a whole 15oz. container instead of the 1.5 cups the recipe calls for. I also used a Bernaise flavored finishing butter in the sauce instead of regular butter and added less chicken broth than it called for. I used fresh chives and dill as my herbs... what a wonderful recipe! I will definitely make this again.. and again!!!

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I was pretty disappointed in this recipe. I followed the recipe as written. I used rosemary, sage & thyme, as they go very well with poultry. I found the filling mediocre & I didn't like the slight sweetness of the crepes with this. Also, the sauce was completely lost once I added it to the top of the crepes once I was ready to eat them. Even if I would have left the sauce on the side to dip the crepes in, I don't believe I would have really been able to taste it. I think that the Parmesan at the end should have just been sprinkled on top of the whole thing right before eating because if you mix it in the sauce like the recipe said to do, it starts clumping together & quite a bit of it stuck to the bottom of my pan. I'll finish off the leftovers because I don't like to waste, but I won't be making this again.

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Absolutely delicious!!! Didn't change a thing to the recipe. I used chives and store-bought crepes. Will definitely make again.

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fantastic..

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This recipe turned out extremely well. I was able to find pre-made crepes which saved a lot of time. I used mint which was really refreshing, and I also put quite a bit more filling into each crepe (just about half a cup. The ends of my crepes stuck up on the sides of the pan because they were a bit long so they burned a bit, but I just cut that part off. I think if I had spread the filling more evenly and gotten all the way to the ends it would not have burned. Yes, the sauce was thinner, but I thought it was great. Anything thicker and it would have been much too filling and overshadowed the ricotta. The asparagus got nice and tender simmering in the chicken broth. I am a big fan! This would be great to pre-assemble on a busy night and pop in the oven when you got home.

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A friend made this for our church book group. We all thought it was wonderful! Thank you!!!

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I love these crepes. I add a little more of the chicken mixture than the recipe calls for and I prefer to have the sauce on the side of the plate then directly on the crepes because they will absorb it all and it can get soggy before finishing it all. Will definitely make again

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I don't know what everyone is complaining about. The crepes and sauce were delicious. Even though it's thin, the flavor is so good i wouldn't dare omit it. I did have trouble finding pre-made crepes, so i just made my own. It's a lot easier than I thought it'd be. Also, if you don't want to bother carving a chicken, I have tried the crepes using rotisserie chicken and just plain unseasoned chicken breasts and it tasted just the same, as long as you get the seasonings right. I did simmer the sauce and asparagus a little longer than the recipe said because I like my veggies more tender. Great recipe: I've come back to it often

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This was absolutely delicious!! Super easy and super fast. I had a hard time finding the pre-made packaged crepes so I used home-made crepes made by a French woman who runs a creperie here in the US midwest.

A few recipe notes:

I found 1/4C was too little for inside each crepe. I had enough to put about 1/3C (maybe slightly more in each of 8 crepes.

Because I was also making my side dish while working on the asparagus for this one, my crepes stayed in the oven longer than the 15 minutes the recipe calls for. It was more like 23 min or so, which warmed them nicely. They were not "hot" but nicely warm, so in my oven 15 min is not enough heating time.

I thought the sauce was fine. It did thicken somewhat but was still a thin sauce. I liked that as it made for a light, lemony compliment to the dish. A creamier sauce would have added to much "weight" for my taste so I was happy with the lighter sauce.

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This was a good idea, but designed poorly. The sauce was all wrong... I wouldn't even have called it a sauce. I agree with adding the asparagus/shallot (and I added a clove of minced garlic too to the filling and then creating a different sauce to poor over the crepes. Maybe start with a roux and add chicken stock and cream and season it up. Definitely NOT going to do it this way again.