Don’t satisfy your crepe craving only at breakfast! These wonderfully savory chicken, asparagus, and mushroom crepes are perfect for dinner!
Chicken, 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.
