Chicken and Asparagus Crepes

Recipe courtesy Paula Deen, 2008

Show: Paula's Home CookingEpisode: Garden Delights

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

2 tablespoons 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

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:

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

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.

Yield: 4 servings

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Comments & Reviews

recipe Chicken and Asparagus Crepes
Linda Bonita Springs, FL 11-04-2009
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Absolutely Delicious!
Rated: 5 stars out of 5

I had never made crepes before but used to enjoy them in restaurants. This recipe is so simple but outstanding. The crepe... batter made way more than stated (I ended up with about 10) that I ran out of asparagus and just had the chicken filling. They were great! I also sauteed the asparagus in butter just until tender crisp. The second time I made these I substituted scallops that I sauteed and chopped for the chicken. Yum! These also re-heat perfectly in the microwave for 1 minute. I agree that these are labor intensive (just making the crepes) but well worth it. One reviewer intrigued me - how can something be bland and too rich? These were neither. Boy, Paula can really make you look like a champ in the kitchen! Keep 'em coming!Read more
recipe Chicken and Asparagus Crepes
Cooper Belvidere, IL 07-06-2009
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Great for Brunch
Rated: 4 stars out of 5

I made these with my husband for brunch and it was fun. I had never made crepes before, but found it surprisingly easy! They... turned out great (add more s ad p then the recipe calls for) and the filling was delicious. We made a simple fruit salad and muffins on the side. The crepes should be your main focus of the meal, because they are heavy. After 2/3 of one I was full. But make a whole batch, they taste great re-heated the next day!Read more
recipe Chicken and Asparagus Crepes
MICHELLE SAVANNAH, GA 06-14-2009
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Delicious! My husband loved it.
Rated: 5 stars out of 5

I used store bought crepes to make this even easier. I would definately cut the asparagus into bite size pieces next time. ... I even dusted the top with a little cayenne pepper. This will be a new staple in our household.Read more
recipe Chicken and Asparagus Crepes
Kathleen Denver, CO 05-23-2009
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Sounds better than it tastes
Rated: 2 stars out of 5

What a disappointment this recipe was!!! It was very bland and too rich.
recipe Chicken and Asparagus Crepes
Ann Venice, FL 01-19-2009
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Wonderful!
Rated: 5 stars out of 5

I made this for my family and it was a hit. However, here's some suggestions: use twice as much asparagus, it was labor... intensive, but I was able to do a lot of it ahead. I also added a package of mixed gourmet mushrooms, lightly chopped to the chicken mixture. It also needed more salt and pepper than it called for. I also added a couple of cloves of Garlic to the sauteed onions, which I cooked in butter and olive oil.... When I served this, the table oohed and ahhed and once we tasted it, they said it was the best "chicken number 467' ever... Ann, Venice, FLRead more
recipe Chicken and Asparagus Crepes
Anonymous 08-03-2008
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Great flavor, but labor intensive
Rated: 4 stars out of 5

My husband and I loved the flavor in this dish. Unfortunately, I though it was a rather labor-intensive recipe. Plus, my... crepes seemed to turn out really small, and instead of trying to stuff them, I ended up lining a casserole dish with the crepes - a layer on the bottom and a layer on top. I cooked everything else as is, only I sliced the asparagus into 1-inch pieces, and then threw them all together into the casserole dish. Loved the taste!Read more