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Chicken and Asparagus Crepes

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info

You’re probably familiar with Crepes Suzette and maybe even the famous layered Lady M crepe cake. Perhaps you've enjoyed them filled with creamy, lemony shrimp; rolled up with cheese and ham or dressed up with a smear of jelly and a dusting of powdered sugar. Whatever your favorite crepe recipe, you’ll love this one that uses them in a clever way. Much like enchiladas, these savory chicken crepes are filled, rolled and baked. Topped with a fresh asparagus sauce (instead of tomato sauce and cheese like enchiladas) they make the perfect savory bite. Look for premade crepes in specialty food stores (just make sure they're not overly sweet) or make one of our best crepe recipes instead: Whisk together 1 cup of all-purpose flour, 1 1/2 cups water, 3 large eggs and a dash of kosher salt in a large bowl until smooth. Let the mixture sit for 5 to 10 minutes. (Alternatively, combine in a blender.) Rub an oiled or buttered paper towel along the inside of an 8-inch nonstick skillet and heat the skillet over medium. Pour 1/4 cup of batter into the skillet, quickly swirl the batter around to completely cover the bottom. Cook until the bottom is firm and golden in spots, 20 to 30 seconds. Flip the crepe over gently with a spatula and cook until the other side is just golden in spots, about 10 seconds more. Remove from the skillet and stack on a plate. Repeat with more oil and the remaining batter to make about a dozen crepes. Making crepes can be tricky so plan on enjoying the first few that you cook as a snack while you work! When you get into the swing of things, you'll have a stack in no time. Once cool, the crepes can be wrapped and frozen for up to 1 month. Just thaw at room temperature when you’re ready to use. You’ll find that a secret stash of homemade crepes in your freezer is a handy thing to have. Use them for a quick, savory dinner or make breakfast crepes by lining a greased muffin tin with a thawed crepe, crack an egg into the cup, top with crumbled bacon and cheese and bake until the egg white is set. Or, fill crepes with scrambled eggs, peppers, onions, salsa, sour cream and avocado for a breakfast crepe 'burrito'. Did you know that you can even use crepes in place of pasta? Slice crepes into ribbons (so they look like fettucine) and toss them (last minute) into your favorite creamy pasta sauce — along with some chopped herbs and Parmesan cheese. Crepes are also a great way to use up whatever you have in the refrigerator: leftovers make the perfect sweet or savory fixings for any crepe creation. Fill them with ham and cheese, roasted veggies and ricotta or leftover chicken or tuna salad. Or, try yogurt, berries and a drizzle of honey or chocolate hazelnut spread and bananas.

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3 tablespoons unsalted butter, plus more for the dish

2 1/2 cups shredded rotisserie chicken

1 1/2 cups ricotta cheese

3/4 cup grated parmesan cheese, plus more for serving

1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)

Kosher salt and freshly ground pepper

8 store-bought crepes (about 9 inches each)

1 shallot, sliced

1/2 pound asparagus, trimmed and cut into pieces

3/4 cup low-sodium chicken broth

1 teaspoon finely grated lemon zest


  1. Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
  2. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
  3. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Cook’s Note

Look for premade crepes in the produce or bakery section of your grocery store.