Chicken and Asparagus Crepes

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This wasn't too bad. I do agree that the sauce was a little thin. I ended up turning it into a white sauce by adding a bit of cream, white wine & thickener. I also made this with leftover roast chicken & asparagus. Next time I make it, I'm planning on skipping the sauce, chopping the asparagus & adding it to the filling. The addition of a little garlic & onion powder gives this a boost. Be sure to TASTE your filling BEFORE you fill the crepes.

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Very good, loved it. Made my own crepes from Alton Brown's recipe (very easy, just would be good with some type of light cream sauce.

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The sodium content for this dish is outrageous! I'd like to see an adaptation of this with half the sodium.

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This recipe was kind of Bleh as is.
I made some changes as I went and it turned out pretty good. I definitely used less butter than it called for. I added more seasoning to the filling.
The sauce was the worst part for me. It was just an asparagus in broth. I wouldn't call it a sauce at all--it was a broth. I added some cream to the sauce, both to thicken and to make it more appealing. I added some shredded parmesan as well and melted it in to thicken it a bit.
I guess that ruined the nutrition content--but it needed some flavor content.

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This recipe turned out perfect for me. I found it to be very flavorful and easy to make. For the herbs, I used parsley and rosemary. I couldn't find crepes at the store, so I made some myself. Making the crepes was the most time consuming part of it, but it probably turned out better than if I had used store bought ones.

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I felt just so-so about this recipe. I think with adjustments it could be great but it was not as good as it looked. The filling was crumbly and did not blend well; it definitely needs some kind of binder like an egg to make the texture much more appealing, and the filling definitely was bland. The sauce was very thin and I added a good squeeze of lemon juice instead of the zest to improve on the taste. If the sauce was a little thicker it would make the dish feel more completed; it was too runny and felt more like a crepe in soup. With some changes this could be awesome, at the moment it was just eh.

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I made this tonight and it was wonderful! I used a little less butter than it called for in the shallot/asparagus skillet and I couldn't find pre-made crepes at my local grocery stores so I made some myself. My husband's comment was, "I will definitely be okay with you making this again!"