Delicate crepes filled with tender chicken, crisp-tender asparagus, and a creamy savory sauce make for an elegant yet comforting meal. This dish works well for brunch, lunch, or a light dinner, and can be served with a simple salad on the side.
Ingredients
- 1 cup all-purpose flour for the crepes
- 2 large eggs for the crepes
- 1 1/4 cups milk for the crepes
- 2 tablespoons melted butter for the crepes
- 1/4 teaspoon salt for the crepes
- 2 cups cooked chicken breast shredded or diced
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 2 tablespoons butter for the filling
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour for the sauce
- 1 1/2 cups chicken broth low sodium
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 tablespoon olive oil for cooking asparagus
Instructions
- Make the crepe batter by whisking together the flour, eggs, milk, melted butter, and salt until smooth. Let it rest for 15 minutes.
- Heat a lightly greased skillet over medium heat and cook thin crepes, about 1/4 cup batter at a time, until set and lightly golden. Stack and keep warm.
- Cook the asparagus in olive oil over medium heat for 3 to 4 minutes until crisp-tender. Remove and set aside.
- In the same pan, melt the butter and sauté the shallot until soft, then add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and cream, then simmer until thickened.
- Add the Parmesan, salt, and pepper. Stir in the chicken and asparagus and cook just until heated through.
- Spoon the filling into each crepe, fold or roll, and serve warm.
Nutrition
Serving: 1gCalories: 410kcalCarbohydrates: 28gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 135mgSodium: 690mgPotassium: 560mgFiber: 2gSugar: 5gVitamin A: 18IUVitamin C: 12mgCalcium: 18mgIron: 15mg