 |
Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
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 |
dash ground nutmeg |
1 cup(s) chopped cooked chicken |
1 cup(s) cut fresh or frozen asparagus, thawed |
1/3 cup(s) chopped fully cooked ham |
1/2 cup(s) grated parmesan cheese, divided |
1/2 cup(s) heavy whipping cream, whipped |
1/3 cup(s) mayonnaise |
Directions:
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.
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 cheese.
4. • Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
|
|