Asparagus Chicken Crepes

ANGELA LEINENBACH • Mechanicsville, Virginia With a saucy ham and asparagus filling, these savory crepes make a lovely dinner. They’re a wonderful change of pace from everyday fare.

Asparagus Chicken Crepes

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    eggs

  • ¾

    cup milk

  • ½

    cup all-purpose flour

  • ¾

    teaspoon sugar

  • ½

    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

  • cup chopped fully cooked ham

  • ½

    cup grated Parmesan cheese, divided

  • ½

    cup heavy whipping cream, whipped

  • cup mayonnaise

Directions

1. For crepe batter, beat eggs and milk in a small mixing 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 Parmesan cheese. 4. Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.


Nutrition

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