Chicken & Asparagus Crepes

Photo: flickr user The Gifted Photographer

Ingredients

Crepes

2 tablespoons butter, melted

3/4 cup milk

3 eggs

3/4 cup flour

pinch salt

Filling

3/4 stick butter

1/4 cup flour

1 1/4 cups milk

1 1/4 cups chicken broth

1/4 cup dry sherry

1/4 chopped shallots

1 pound thin asparagus, trimmed and diced

2 cups diced, cooked chicken

Preparation

Crepes

Mix all ingredients well, let rest.

Ladle onto hot, buttered crepe pan or heavy skillet. Brown on both side. Set aside for filling.

Filling

In large skillet melt 1 tbs spoon butter, saute shallots and asparagus for about 2-3 minutes (you may want to do the tips separately and reserve them for a garnish) shallots should be soft, asparagus still firm. Remove from pan and set aside. In the same pan melt remaining butter, when bubbly add the flour and whisk the roux until it reaches a pale golden color, about 2 minutes. Gradually add milk and broth while whisking bring to a boil. reduce heat and simmer gently,

Assemble and Bake

Preheat oven to 350 F

Spread about 1/4 cup of filling across the center of one crepe roll and place seam side down in a buttered baking dish, assemble all crepes placing them side by side in baking dish. Drizzle remaining sauce over top of crepes and bake for about 15 minutes in the center of the oven.

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About

These are wonderful served with rice and a salad. If you wanted you could also make extra sauce and drizzle it over the crepes and rice when serving and then garnish with the asparagus tips. Another option would be to cook two crepes in individual baking dishes and then put those right on each plate with the rice and salad.