Ingredients: |
Ingredients: 2 eggs
3/4 c. milk
1/2 c. flour
3/4 tsp. sugar
1/2 c. cream of chicken soup, undiluted
1 tsp. Worcestershire sauce
1 dash ground nutmeg
1 c. chicken; cooked, chopped
1 c. asparagus; trimmed
1/3 c. ham; cooked, diced
1/2 c. Parmesan; grated, divided
1/2 c. heavy whipping cream, whipped
1/3 c. mayonnaise
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Directions: |
Directions:To Make Crepes: 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.
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. If using crepe iron, oil hot iron, as necessary. Crepes can be frozen for later use.
To Make Filling: Preheat oven to 375º. In a small bowl, combine soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add chicken and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; center two asparagus spears over filling; 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.
Cover and bake for 20-25 minutes. Gradually fold whipped 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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This recipe for CREPES ~ ASPARAGUS CHICKEN is from