Saturday, January 14, 2012

Asparagus Chicken Crepe

Asparagus Chicken Crepe

IngredientsAsparagua Chicken crepe

  • 2 eggs

  • 3/4 cup milk

  • 1/2 cup all-purpose flour

  • 3/4 teaspoon sugar

  • 1/2 cup condensed cream of chicken soup, undiluted

  • 1 teaspoon Worcestershire sauce

  • 1 dash ground nutmeg

  • 1 cup chopped cooked chicken

  • 1 cup cut fresh or frozen asparagus, thawed

  • 1/3 cup chopped fully cooked ham

  • 1/2 cup grated Parmesan cheese, divided

  • 1/2 cup heavy whipping cream, whipped

  • 1/3 cup mayonnaise


  1. For crepe batter, beat eggs and milk in a small mixing 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 Parmesan cheese.

  4. Cover and bake at 375 degrees F for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

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