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Asparagus Chicken Crepes

 Asparagus Chicken Crepes
With a saucy ham and asparagus filling, these savory crepes make a lovely dinner. They're a wonderful change of pace from everyday fare.
4 ServingsPrep: 40 min. + chilling Cook: 30 min.


  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon sugar
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • Dash ground nutmeg
  • 1 cup chopped cooked chicken
  • 1 cup cut fresh or frozen asparagus, thawed
  • 1/3 cup chopped fully cooked ham
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup heavy whipping cream, whipped
  • 1/3 cup mayonnaise


  • For crepe batter, beat eggs and milk in a small bowl. Combine flour
  • and sugar; add to egg mixture and mix well. Cover and refrigerate
  • for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons
  • batter into the center of skillet. Lift and tilt pan to evenly coat
  • bottom. 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
  • between.

2 of 2

Asparagus Chicken Crepes (continued)

Directions (continued)

  • In a small bowl, combine the soup, Worcestershire sauce and nutmeg.
  • Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining
  • soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up
  • tightly. Place seam side down in a greased 9-in. square baking pan.
  • Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup
  • cheese.
  • Cover and bake at 375° for 20-25 minutes. Gradually fold cream
  • into mayonnaise. Spread over crepes. Sprinkle with remaining cheese.
  • Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden
  • brown. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 477 calories, 33 g fat (11 g saturated fat), 187 mg cholesterol, 775 mg sodium, 20 g carbohydrate, 1 g fiber, 24 g protein.