Chicken and Asparagus Crepes

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

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Tasty. Will probably add more asparagus next time.

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

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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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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!

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I saw Paula make this and it looked good. I tried it, very tasty but it is pretty heavy. The good news the leftover crepes can be used for breakfast. You can see them at

http://cookingdunkinstyle.blogspot.com