Asparagus Chicken Crepes Recipe
Asparagus Chicken Crepes Recipe photo by Taste of Home
Next Recipe

Asparagus Chicken Crepes Recipe

Read Reviews
5 3 2
Publisher Photo
With a saucy ham and asparagus filling, these savory crepes make a lovely dinner. They're a wonderful change of pace from everyday fare.
TOTAL TIME: Prep: 40 min. + chilling Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. + chilling Cook: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 477 calories, 33g fat (11g saturated fat), 187mg cholesterol, 775mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 24g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Asparagus Chicken Crepes in Taste of Home April/May 2005, p41

Reviews for Asparagus Chicken Crepes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
dublinlab User ID: 1682119 257942
Reviewed Dec. 10, 2016

"My husband said...excellent....the recipe for crepes was the best l think l ever made. I omitted the sugar. I left the asparagus raw, pretty skinny stuff. I used an offset knife, one for cake decoration to spread the topping, supper easy. I added a little sambol. and about a T of dry onion to the filling. I would make this again and am going to record the crepe recipe for the future. Janet VFE"

katlaydee3 User ID: 3741999 111196
Reviewed Jun. 5, 2012

"This was delicious. I made it for a light dinner with just sliced cantaloupe on the side."

2findley User ID: 4781981 143719
Reviewed Apr. 4, 2011

"Delicious! I used chicken and mushroom soup...the topping with the whipped cream was to die for....I used fresh asparagus and it was perfectly cooked after 20 minutes. Will definitely make this one again for guests. I"

Loading Image