This Herbed Crepes with Chicken, Asparagus and Mushrooms recipe is perfect for brunch or dinner. Recipe by Eshun Mott.
1 cup milk
2/3 cup all-purpose flour
1 large egg
3 tbsp unsalted butter
1 tbsp finely chopped green onion
1 tbsp finely chopped Italian parsley
1/8 tsp salt
1 lb skinless, boneless chicken breast
1/4 tsp salt
1/4 tsp black pepper
3 tbsp butter, divided
4 oz mushrooms
8 oz asparagus, with thin stalks, though ends removed, cut into 1 inch lengths
1 tbsp chopped garlic
1/2 cup 35% cream
1/2 cup grated fontina
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.
Calories 575, Protein 38g, Carbohydrates 23g, Fat 37g, Fibre 2g, Sodium 516mg.