I have to tell you all a funny little story. My nephew Tyler has always been super smart. As a young child, he had quite a large vocabulary and was always thinking deeply about things. One day (around the age of 2-1/2) while eating and swallowing something, he stopped to explain that the food was “Going down my asparagus” (he meant Esophogus). Now 9 years later, I still quote that every time I make asparagus. And this recipe is no exception.
So, the truth is I rarely have plans for dinner, and a month or so ago when I made this, I was on a crepe kick. I had asparagus and mushrooms I needed to use, so I googled the ingredients and improvised. I am telling you, I have said it before and I will say it again- I. love. google. search. It answers quickly and easily without hesitation every time, the age old question ” What is for dinner?”
Chicken, Asparagus and Mushroom Crepes
Preheat oven to 350 degrees
In a large skillet or saucepan, over medium heat, add
2 Tbls butter, melt, add
10 sliced mushrooms, saute till beginning to brown
3 green onions, diced
add cubbed Chicken, cook till almost done
1 cup chicken broth
1 can Cream of Mushroom soup
4 oz cream cheese
Cook down till chicken is completely done and sauce has thickened stirring occasionally.
Next start on your crepes, this recipe is quick and easy.
(** if you happen to find yourself with extra crepes, that is no problem, simply cook them
and serve with a little Nutella wrap and top with whipped cream after dinner! SO GOOD)
1 cup flour
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
In a bowl whisk together the flour, salt, eggs, milk and water. Add the melted butter and beat until smooth.
Pour a 1/4 cup scoop onto a preheated (possibly sprayed with cooking spray) skillet. Immediately tilt the pan in a circular motion so that the batter coats the surface thinly and evenly.
Cook about 2 minutes(or until it is no longer glossy), loosen bottom flip and cook the other side.
While sauce is thickening on a little foreman type grill or in another skillet, grill your asparagus.
Trim the ends off your asparagus, and drizzle lightly with olive oil.
sprinkle with salt and pepper and grill til crisp-done. (don’t over do it they will cook more in the oven)
Assemble rolls, in a Pyrex type baking dish (8 x 11)
Add desired amount of filling to the center 1/3rd of the crepe, lay 2-3 spears of asparagus over filling wrap and repeat. Fill baking dish, sprinkle lightly with cheddar cheese (or swiss if you prefer)
Bake 10- 15 minutes or until cheese is melted and crepes are hot.
Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.
>I sure do love crepes . . . but I have to admit, I've never ventured beyond dessert crepes (how can asparagus and mushrooms compete with chocolate and strawberries?). Still, that looks yummy!
>Mmmm…those look really yummy! I have made crepes ahead of time and frozen them before (I may even have some in my freezer right now!)
>Embarrassing confession: I have never prepared my own asparagus. I'm glad to have a quick tute on how to do it. Looks YUMMY!
>I think this looks wonderful! I have never been brave enough to make crepes, but I think I might give it a whirl with your recipe. Thanks, Marla
>I must try this recipe! Yummy – mushrooms and asparagus!!!
>Wow! This looks amazing!! I have some asparagus that needs to be used. This sounds like the perfect dish.
>oh, my! You have used two of my favorite ingredients together — mushrooms and asparagus!! Thanks for this recipe 🙂