Herbed Crepes with Chicken, Asparagus and Mushrooms

  • Preparation time:
  • 20 min
  • Total time:
  • 55 min
  • Makes:
  • 4 Adult Sized Servings
Herbed Crepes with Chicken, Asparagus and Mushrooms

( 38 ratings )

Herbed Crepes with Chicken, Asparagus and Mushrooms

This Herbed Crepes with Chicken, Asparagus and Mushrooms recipe is perfect for brunch or dinner. Recipe by Eshun Mott.

Ingredients

  • 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

FOR FILLING:

  • 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

Directions

  • 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.

Nutrition (per serving)

  • Calories
  • 575
  • Protein
  • 38 g
  • Carbohydrates
  • 23 g
  • Fat
  • 37 g
  • Fibre
  • 2 g
  • Sodium
  • 516 mg
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