Chicken Asparagus Crepes

By LynnWelch

Ingredients

• 2 eggs
• 3/4 cup(s) milk
• 1/2 cup(s) all-purpose flour
• 3/4 teaspoon(s) sugar
• 1/2 cup(s) condensed cream of chicken soup, undiluted
• 1 teaspoon(s) Worcestershire sauce
• 1 cup(s) chopped cooked chicken
• 1 cup(s) cut fresh or frozen asparagus, thawed
• 1/2 cup(s) grated Monterey Jack cheese, divided

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.

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.

In a small bowl, combine the soup and Worcestershire sauce. Set aside 1/4 cup. Add the chicken and asparagus 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 cheese.

Cover and bake at 375° for 20-25 minutes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.