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Chicken and Asparagus Crepes

Chicken and Asparagus Crepes
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
12 ServingsPrep: 1 hour + chilling Bake: 20 min.

Ingredients

  • 3 eggs
  • 1-1/2 cups 2% milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 1-1/2 cups cut fresh asparagus (1-inch pieces)
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 2-1/2 cups sliced fresh mushrooms
  • 3 cups cubed rotisserie chicken
  • SAUCE:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups 2% milk
  • 6 slices Swiss cheese, halved
  • 2/3 cup shredded part-skim mozzarella cheese

Directions

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and
  • salt; add to egg mixture and mix well. Refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
  • 1/4 cup batter into center of skillet. Lift and tilt pan to coat
© Taste of Home 2013

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Chicken and Asparagus Crepes (continued)

Directions (continued)

  • bottom evenly. Cook until top appears dry; turn and cook 15-20
  • seconds longer. Remove to a wire rack. Repeat with remaining batter,
  • greasing skillet as needed. When cool, stack crepes with waxed paper
  • or paper towels in between.
  • Saute asparagus and onion in oil until tender. Add mushrooms and cook
  • 2 minutes longer. Remove from the heat and stir in chicken. Set
  • aside.
  • For sauce, in a small saucepan, melt butter over medium heat. Stir in
  • the flour, salt and pepper until smooth; gradually add milk. Bring
  • to a boil; cook and stir for 2 minutes or until thickened.
  • Spread about 1/2 cup filling down the center of each crepe; top with
  • 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place
  • seam side down in each of two greased 11-in. x 7-in. baking dishes.
  • Sprinkle with mozzarella cheese.
  • Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.
  • Yield: 12 servings.
© Taste of Home 2013