A note: These reheat beautifully. That is if you have any left.
Chicken Asparagus Crepes
Summary
| Yield | |
|---|---|
| Source | Paula Deen with my tweaks |
| Prep time | 30 minutes |
| Recipe Types | eggs |
Description
I made this for breakfast this morning and it was a big hit. Good for a fancy breakfast, brunch or ladies lunch.
Ingredients
| 2 | T | butter |
| 1 | cn | cream of mushroom soup |
| 1⁄2 | onion chopped | |
| 1⁄8 | c | dry sherry (i used marsala) |
| 1 | c | cooked chicken or a 13 oz. can |
| 1 | cn | asparagus spears |
| 1 | ds | paprika |
| 1⁄4 | c | shredded fontina (i used mozzarella) |
| 1⁄2 | c | shredded swiss (i used mozzarella) |
Instructions
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.
Notes
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.