Chicken Asparagus Crepes



Paula Deen with my tweaks

Prep time30 minutes
Recipe Typeseggs


I made this for breakfast this morning and it was a big hit. Good for a fancy breakfast, brunch or ladies lunch.


1cncream of mushroom soup
1⁄2 onion chopped
1⁄8cdry sherry (i used marsala)
1ccooked chicken or a 13 oz. can
1cnasparagus spears
1⁄4cshredded fontina (i used mozzarella)
1⁄2cshredded swiss (i used mozzarella)


Saute onion in butter. Add mushroom soup and wine followed by 1/2 of the cheese and chicken. Cook until the cheese melts.

Crepe Recipe

3/4 C flour

1/2 t salt

1 1/4 C milk or half and half

1 egg plus 1 extra yolk

1 T butter

Mix the dry ingredients. In another bowl combine the wet ingredients. Wisk the dry ingredients into the wet until smooth and lumps are gone. Cook crepes until slightly browned on each side, about 45 seconds.

Spoon chicken mixture over 1/3 of crepe. Top with 2 or 3 asparagus spears depending upon side. Roll up and place seam side up in baking pan. Sprinkle last 1/2 cup of cheese over the top. I like to sprinkle paprika on mine as a garnish.

Bake at 350 degrees for 20 minutes or until bubbly.





Note: These are very serviceable crepes. You can pick them up filled and place in the pan without them falling apart. It's probably due to the extra yolk. Enjoy.

SweetiePie's picture

A note: These reheat beautifully. That is if you have any left.

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