Asparagus Chicken Crepes
- 2 eggs
- 3/4 cup milk
- 1/2 cup flour
- 3/4 tsp sugar
- 1/2 cup condensed cream of chicken soup, undiluted
- 1 tsp Worcestershire sauce
- Dash ground nutmeg
- 1 cup chopped cooked chicken
- 1 cup cut fresh asparagus
- 1/3 cup chopped fully cooked ham
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup whipping cream, whipped
- 1/3 cup mayonnaise
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.
Heat a lightly greased 8 inch nonstick skillet; pour 3 tablespoons batter into the centre of skillet. Lift and tilt pan to coat bottom evenly. 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 them.
In a small bowl, combine soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoons over each crepe; roll up tightly. Place seam side down in a greased 9 inch square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake at 375 for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 inches from the heat for 3-5 minutes or until bubbly and golden brown.