Chicken and Asparagus Crepes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 can cream of mushroom soup |
1/2 small onion, chopped |
1/8 cup dry sherry |
1/4 cup shredded fontina cheese |
1 cup chopped cooked chicken |
8 asparagus spears, steamed until crisp-tender |
savory crepes, recipe follows |
1/2 cup shredded swiss cheese |
3/4 cups all-purpose flour |
1/2 teaspoon salt |
1 1/4 cups milk |
1 large eggs |
1 egg yolk |
1 tablespoons butter, melted |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted.
3. Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.
4. Savory Crepes:
5. In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.
6. Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.
7. Yield: 4 servings
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