Herbed Crepes with Chicken, Asparagus and Mushrooms

    • Prep Time20 mins
    • Total Time55 mins
    • Makes4 Adult Sized Servings
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.


  • 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.

Nutrition (per serving)

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

This article was originally published on Oct 01, 2017