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This is a delicious dish, not as complicated as it sounds.  It’s just a matter of preparing the vegetables, then the sauce, then the crepes.  Each component can be made ahead of time and refrigerated.  Also, note that the crepe batter should rest in the refrigerator for at least an hour before frying.  If prepared in advance, I would suggest warming the filling and sauce in the microwave and allowing the crepes to set on the counter until all are room temperature before baking.

CHICKEN AND ASPARAGUS CREPES


Filling:

  • 1 tsp butter
  • 1 cup sliced mushrooms
  • 2 cups fresh asparagus, broken into 1-½ inch pieces
  • 2 cups shredded cooked chicken breast
  • 6 Tblsp sour cream
  • 2 Tblsp sherry (not cooking sherry)
  • Sprinkle of salt, grating of black pepper

Melt butter in medium skillet and saute mushrooms until cooked through.  Set aside.  Steam asparagus until fork-tender.
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Add asparagus to mushrooms in skillet, add chicken.

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Add sour cream and sherry to vegetable/chicken mixture, sprinkle salt and grate pepper over top and mix together gently.  Filling can be made ahead of time and refrigerated.

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Sauce:

  • 3 Tblsp. all-purpose flour
  • 1/4 cup sherry (not cooking sherry)
  • 1  cup chicken broth
  • ½  cup milk
  • 3/4 cup Swiss cheese, grated
  • ¼ tsp salt
  • Grating of black pepper
  • Grating of nutmeg

Place flour in medium saucepan  Whisk in sherry, broth and milk.  Place pan over medium-high heat and cook, stirring constantly until mixture is thick and at full boil.  Reduce heat and simmer for two minutes, whisking constantly..  Add grated cheese, salt, pepper and nutmeg.  Stir over low hear until cheese is melted.  Remove pan from heat.  Cover with a piece of waxed paper so skin doesn’t form.  Sauce may be refrigerated or frozen.

Crepes:

  • 2 eggs, beaten well
  • 1 cup  milk
  • 1 cup flour
  • 1-1/2 Tblsp. melted butter
  • pinch salt

In a large measuring cup, place beaten eggs.  Add milk to beaten eggs, whisk in milk, flour, melted (cooled) butter, and salt; mix until smooth.  Cover and refrigerate for at least an hour.

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Lightly butter a 7-inch non-stick skillet and heat to moderately hot.  Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.

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Brown and turn.

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Allow to brown on the other side.  Stack crepes on a plate with waxed paper between each crepe.

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Preheat oven to 350 degrees F

To assemble crepes:

Spread filling down center of each crepe, fold over from each side…

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… and place folded side on bottom of a large (approx. 10×10) inch baking dish.  Cover with sauce and heat in oven @ 350 degrees F for 15 minutes until hot.

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Makes 8 crepes – 4 to 8 servings.