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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken and Asparagus Crepes Recipe

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This recipe for Chicken and Asparagus Crepes is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
2 Tbsp. Butter
10-3/4 oz. can Cream of Chicken soup
1/2 small onion, chopped
1/8 C. Dry Sherry, optional
1/4 C. shredded Fontina cheese
1 C. chopped cooked Chicken
8 Asparagus spears, steamed until crisp-tender
1/2 C. shredded Swiss cheese

Savory Crepes:
3/4 C. Flour
1/2 tsp. Salt
1-1/4 C. Milk
1 large Egg
1 Egg Yolk
1 Tbsp. Butter, melted
Directions:
Directions:
Preheat oven to 350º Lightly grease a 9x13 x 2-inch baking dish.
Filling:
In a large skillet, melt butter over medium heat. Add soup and onion and cook for 2 minutes, Stir in sherry, Fontina cheese and chicken. Cook until cheese is melted.
Spoon 1/4 C. chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.

Savory Crepes:
In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2-1/2 Tbsp. of batter into skillet; cook for 30-45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30-45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.
Personal Notes:
Personal Notes:
Can substitute broccoli spears for asparagus.

 

 

 

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