Chicken and Asparagus Crepes


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Chicken and Asparagus Crepes Chicken and Asparagus Crepes

54321 Based on 8 Reviews

Servings: 4 servings
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

2 tablespoon 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

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

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:

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. 

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Leave a Comment

Reader Comments:

54321

Very good and easy to make. Store bought crepes are fine, but they break very easily. I suggest home-made crepes. Slight modifications to the ingredient amounts are fine.

By Danielle Shrode on February 12, 2012

54321

Making these for dinner because it's on Food Network right now. Though, we're a household of vegetarians, so we're subbing out the chicken for our soy chicken substitutes, and using broccoli instead of asparagus (because we don't have any and don't feel like going to the store for one thing >.<). Can't wait to try it!

By Anonymous on January 26, 2012

54321

I am definitly going to try this recipe.. I love crepes and this will be my first time preparing a frnch delight fr the fam!!!

By Louise on April 15, 2011

54321

Hi dear Paula I got to tell that I love to watch your cooking show and I have to say that your my favorite and and I love to see you with your two kid there so lovely and cuties keep up a good work good luck love your show

By Marie on February 21, 2011

54321

I need to make this recipe for 125 people serving 2 per person. How should I calucalate the amount needed in this receipe.

By Barb on February 08, 2011

54321

This recipe produces exceptionally delicious crepes! The only trouble is that the recipe says it is easy and takes only a few minutes. That is simply not true. I spent about two hours preparing, considering that I had to cook the chicken, bone it, cut it up, chop onion, shred two cheeses, prepare and parboil the asparagus, butter the pans, fill the crepes, etc. And this does not include making the crepes. I bought those at the market!

By Anonymous on June 17, 2010

54321

This was Awesome!!

By Anonymous on May 21, 2010

54321

By Merrill on June 09, 2009

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