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Crepes with Chicken & Asparagus or Broccoli

From Lynne Wilson

Preheat oven to 375°F.


2 eggs
1 cup milk
1 cup flour
¼ tsp. salt
2 Tbsp. butter, melted

2 cups broccoli chopped 1-inch pieces or ½- to 1- inch pieces of asparagus
6 Tbsp. butter or margarine
1 ½ cups mushrooms, sliced
3 Tbsp. shallots, chopped
6 Tbsp. flour
1 ½ cups chicken broth
1 ½ cups light cream
1 tsp. salt
¼ tsp. ground pepper
2 cups chicken (or turkey), cooked
1 - 2 Tbsp. Parmesan cheese, grated


Beat all the crepe ingredients together and refrigerate for 1 to 2 hours. When ready to cook the crepes, lightly oil a small 5- to 6- inch frying pan or crepe pan. Heat it over medium-high. Place approximately 3 Tbsp. of the batter in the hot pan. Rotate the pan so the bottom is covered. Cook the crepe for about 1 minute and turn. Cook it for about 1 more minute and remove from the pan. Stack the crepes between sheets of waxed paper. Crepes may be prepared in advance and kept covered until ready to fill.

When ready to assemble crepes, preheat oven to 375°F.

Steam or blanch the asparagus or broccoli until barely tender. Drain well and set aside.

Melt the butter in a 3-quart saucepan. Add the mushrooms and shallots and saute until soft. Put in the flour and stir until mixed. Add the broth and light cream and cook, stirring, until the sauce thickens. Stir in salt and pepper to taste.

Mix about one-third of the sauce with the chicken and broccoli. Fill the crepes with his mixture and place them, seam side down, in a large, shallow dish (or two smaller ones). Pour the remaining sauce over the crepes and sprinkle with the Parmesan cheese. Bake at 375°F for 15 to 20 minutes or until the sauce is bubbly. Place the crepes briefly under the broiler to brown, if desired.