Photo: Chicken and Asparagus Crepes Recipe
Ingredients
- 3 tablespoons unsalted butter, plus more for the dish
- 2 1/2 cups shredded rotisserie chicken
- 1 1/2 cups ricotta cheese
- 3/4 cup grated parmesan cheese, plus more for serving
- 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
- Kosher salt and freshly ground pepper
- 8 store-bought crepes (about 9 inches each)
- 1 shallot, sliced
- 1/2 pound asparagus, trimmed and cut into pieces
- 3/4 cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
Directions
Preheat the oven to 425 degrees F. Butter a large baking dish. 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. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. 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.
Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g
Photograph by Antonis Achilleos
Kitchen Tip:
- Look for premade crepes in the produce or bakery section of your grocery store.
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By Cook's Cuisine
Bozeman, Montana
on April 29, 2013
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Easy recipe! Great way to use up chicken. Great way to use up crepes. I put cream and ricotta in the sauce too, just to thicken it up.
By TryinToCook Deb
Bay Area, CA
on March 26, 2013
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I am no cook by any means, but I have to feed my husband and I, so of course I try to follow the directions to the tee. However, this time I didnt have a couple things off hand but still came out pretty darn good! This is a meal I will be making again for sure. It was super easy and it came out so tasty. Instead of parmesan, I used shredded mozzarella. I know parmesan would probably taste better but mozzarella was the only cheese I had and it still came out great! You should really give this recipe a try!!!
By nlomcgowan
on March 19, 2013
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I thought this was delicious. As with any meal you make, you should change some ingredients according to your taste preference. I got some pre cooked chicken strips from the area that usually keeps pre cut deli meat and chopped it up fine (Instead of rotisserie chicken, so I could flavor myself. I also added extra parmesan cheese to each step along the way. I had no luck finding store bought crapes at my local store, so I made my own. I used only chives as my herb along with S&P to taste. But I did also use regular chicken broth (not low sodium. I let the asparagus cook down some to let it thicken and also added maybe an extra 1/4 cup of parm which made it a great consistency and added more flavor. This was FULL of flavor. Will certainly make again!
Read all 27 reviews