Chicken And Asparagus Crepes
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
40
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsps
Butter (melted)1 can
Cream Of Mushroom Soup1 small
Onion (chopped)1 cup
Sherry (dry)1 cup
Cooked Chicken (chopped)1 cup
Swiss Cheese (shredded)3 cups
All-Purpose Flour1 tsp
Salt1.25 cups
Milk1 large
Egg1
Egg YolkDirections:
1
Yield: 4 servings
2
Preheat oven to 350 degrees F
3
Lightly grease a 13 by 9 by 2-inch baking dish
4
In a large skillet, melt butter over medium heat
5
Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken
6
Cook until cheese is melted
7
Spoon 1/4 cup chicken mixture down center 1/3 of each crepe
8
Place 2 asparagus spears over chicken mixture
9
Fold edges of crepe over filling, and place, seam side up, in prepared baking dish
10
Sprinkle 1/2 cup Swiss cheese over crepes
11
Bake for 10 minutes, or until cheese is melted and crepes are hot
12
In a medium bowl, combine flour and salt
13
In another medium bowl, whisk together milk, egg, egg yolk, and butter
14
Gradually add flour mixture to milk mixture, whisking until smooth
15
Heat an 8-inch nonstick skillet over medium-high heat
16
Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds
17
Loosen crepe with a spatula, and carefully turn over
18
Cook for 30 to 45 seconds; transfer to plate
19
Repeat procedure with remaining batter, stacking crepes on a plate