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The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan
Originally published as Chicken and Asparagus Crepes in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2012, p184
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