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Chicken and Asparagus Crepes Recipe

Chicken and Asparagus Crepes

Recipe courtesy Paula Deen, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on April 16, 2013

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    Two stars for a nice presentation, but they are just too bland for all the work that went into them.

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  • on December 11, 2012

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    I found this recipe saved from a couple of years ago, and made these chicken and asparagus crepes for dinner last night. There was NOTHING left! My family gobbled them down, and I had even DOUBLED the recipe! Will definitely make these again soon, the family is still talking about them today!

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  • on February 14, 2012

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    NIce crepe recipe, just a little to much cream of action.

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  • on April 15, 2011

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    Tasty. Will probably add more asparagus next time.

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  • 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.

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  • 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!

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  • on July 06, 2009

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    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!

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  • on June 14, 2009

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    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.

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  • on May 23, 2009

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    What a disappointment this recipe was!!! It was very bland and too rich.

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  • on January 19, 2009

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    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, FL

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