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

Showing 11-17 of 17

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  • on August 03, 2008

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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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  • on June 29, 2008

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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

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  • on June 09, 2008

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    Chick, simple, combining french clasic crepes with american cousine.

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  • on April 06, 2008

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    Absolutely delicious, prep time took longer than 10 minutes, but was worth it. Next time, I would add more asparagus to each crepe because it really added a nice crunch to the dish.

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  • on March 25, 2008

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    tried it and loved it

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  • on March 18, 2008

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    fairly easy and very tasty. we loved it

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  • on March 15, 2008

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    I beleive that this is the least amount of butter that Paula has ever used.

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