Chicken & Asparagus Crepes by Rochelle

By á-47979

Basic Crepe Batter
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Ingredients

• 1 tablespoon oil
• 2 cups shredded chicken
• 1 1/2 cups ricotta cheese
• 1 1/2 cups Parmesan cheese, shredded
• 1/4 cup chopped fresh herbs (such as dill, parsley, mint, or chives), or...
• 1 teaspoon of each dried herbs (I used thyme, parsley, and dill)
• salt & pepper, of course
• 1 teaspoon garlic powder
• 8 crepes (recipe here)
• 1 shallot, chopped
• 1/2 pound asparagus--cut into 1-inch pieces
• 3/4 cup chicken broth
• 1/2 cup half & half, milk, or cream (whatever you have)
• 1 teaspoon lemon zest

Preparation

Step 1

1. Preheat oven to 425˚F.
2. In a medium bowl, mix together shredded chicken, ricotta cheese, 1 cup parmesan, the herbs, garlic powder, and salt & pepper to taste.
3. Spread chicken mixture evenly on 8 crepes. Roll the crepes tightly around mixture. Put in lightly greased 9x13 pan. Bake in oven for 15 minutes, uncovered.
4. Meanwhile, heat a medium skilled on medium-high heat. Add 1 tablespoon of oil. Saute the shallot, about 1 minute, then add the asparagus. Cook, stirring, until tender (about 4 minutes). Add the chicken broth, cream, and lemon zest. Let simmer 5 minutes, until slightly thickened. Season with salt and pepper.
5. Remove crepes from oven, transfer to plate. Serve with sauce, and sprinkle with parmesan cheese.