Chicken & Asparagus Crepes

Filled store-bought crepes with shredded rotisserie chicken, ricotta cheese and herbs. Topped with fresh asparagus and a light, lemony sauce. Photograph by Antonis Achilleos

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons unsalted butter, plus more for the dish

  • 2 1/2

    cups rotisserie chicken, shredded

  • 1 1/2

    cups ricotta cheese

  • 3/4

    cup grated parmesan cheese, plus more for serving

  • 1/4

    cup fresh herbs, chopped (such as parsley, dill, chives or mint)

  • Kosher salt and freshly ground pepper

  • 8

    crepes, I use store bought 9" crepes

  • 1

    shallot, sliced

  • 1/2

    pound asparagus, trimmed and cut into pieces

  • 3/4

    cup low-sodium chicken broth

  • 1

    teaspoon finely grated lemon zest

Directions

Preheat the oven to 425 degrees. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

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