Photo: Chicken and Asparagus Crepes Recipe
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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By gkoenig
on April 15, 2011
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Tasty. Will probably add more asparagus next time.
By sdlillian
on April 08, 2011
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These are great! However, use about 1/3 can of Mushroom soup and add in 1/2 cup of sour cream and about a teaspoon of Garlic powder and they become Awesome. Good recipe all together, it's going in my recipe box.
By lmeans_10300118
Bonita Springs, FL
on November 04, 2009
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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 all 14 reviews