Herbed Crepes with Chicken, Asparagus and Mushrooms

Instructions

• Combine milk, flour, egg, butter, green onion, parsley and salt in a blender and mix, scraping down the sides as necessary, until a smooth batter forms.

• Heat a crepe pan or an 8-in. non-stick frying pan over medium-low.

• Pour about ¼ cup of crepe batter into pan, lifting and swirling pan while pouring to spread batter evenly.

• Return pan to burner and allow crepe to cook for 20 to 30 sec. or until crepe is lightly golden on the bottom.

• Working quickly, use a rubber spatula or, very carefully, your finger to loosen crepe from pan and flip it over. Cook 10 sec. more or until second side is golden. Transfer to a plate.

• Heat a sauté pan over medium-high. Season chicken with salt and pepper.Heat a sauté pan over medium-high. Season chicken with salt and pepper.

• Add 2 tbsp butter to pan and swirl to melt and coat (it will brown and smell nutty). Add chicken and sauté for 2 min or until lightly golden but not cooked through. Transfer chicken onto a plate; reserve.

• Add remaining butter to pan. Add mushrooms, asparagus and garlic. Sauté for 2 min or until mushrooms look juicy.

• Add cream and chicken, bring to a simmer and cook for 2 min or until cream is slightly thickened and chicken and vegetables are cooked through.

• Remove from heat, push chicken and vegetables to the side and stir cheese into sauce.

• Serve crepes with chicken and add a tbsp of sauce onto each one.