Chicken and Asparagus Crepes Recipe

5 1 2
Chicken and Asparagus Crepes Recipe
Chicken and Asparagus Crepes Recipe photo by Taste of Home
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Chicken and Asparagus Crepes Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 11x7-in. baking dishes. Sprinkle with mozzarella cheese.
Bake, uncovered, at 350° for 20-25 minutes or until a bubbly. Yield: 12 servings.
Originally published as Chicken and Asparagus Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p184

  • 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
  1. 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.
  2. 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 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.
  3. 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.
  4. 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.
  5. 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 11x7-in. baking dishes. Sprinkle with mozzarella cheese.
  6. Bake, uncovered, at 350° for 20-25 minutes or until a bubbly. Yield: 12 servings.
Originally published as Chicken and Asparagus Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p184

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amykepler User ID: 8725753 273165
Reviewed Sep. 18, 2017

"Made this last night for a family of six. Everyone LOVED it. Next time I will double the sauce. Omit the mozzarella , and pour the other half of the cream sauce on top before bakeing."

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