Asparagus Chicken Crepes

By flour_arrangements

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.

Ingredients

• 2 eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 3/4 teaspoon sugar
• 1/2 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
• 1/3 cup chopped fully cooked ham
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup heavy whipping cream, whipped
• 1/3 cup mayonnaise

Details

Servings 4

Preparation

Step 1

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.