Don’t satisfy your crepe craving only at breakfast! These wonderfully savory chicken, asparagus, and mushroom crepes are perfect for dinner!
MY LATEST VIDEOSChicken, Asparagus, and Mushroom Crepes
Chicken, Asparagus, and Mushroom Crepes
Author:
Serves: 4-6
Ingredients
- 4 Tbsp butter, divided
- 10 mushrooms, sliced
- 3 green onions, diced
- 3 chicken breasts, cubed
- 1 cup chicken broth
- 1 can Cream of Mushroom soup
- 16-20 spears asparagus
- Cheddar or swiss cheese, shredded
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet or saucepan, melt 2 Tbsp butter over medium heat.
- Add mushrooms and saute till beginning to brown.
- Add green onions and cubed chicken. Cook till chicken is almost done.
- Add chicken broth, Cream of Mushroom soup, and cream cheese.
- Cook down till chicken is completely done and sauce has thickened, stirring occasionally.
- Meanwhile, trim ends off asparagus spears.
- Drizzle with olive oil, season with salt and pepper, and grill in a skillet till crisp-done (the asparagus will finish cooking in the oven.
- To make crepes, whisk together flour, salt, eggs, milk, and water in a bowl.
- Add 2 Tbsp 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.
- Add desired amount of filling to the center 1/3rd of the crepe.
- Lay 2-3 spears of asparagus over filling, wrap, and place in a 9 x 13 baking dish. Repeat with remaining crepes.
- Fill baking dish, sprinkle rolls lightly with cheddar or swiss cheese.
- Bake 10- 15 minutes or until cheese is melted and crepes are hot.
