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two chicken crepes with lemon on top
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Chicken Asparagus Crepes

Course Main Course
Cuisine American
Keyword chicken,asparagus,crepes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 crepes
Calories 296kcal

Equipment

  • 9x13 baking pan
  • crepe pan
  • cutting board

Ingredients

Crepes

  • 1 cup all-purpose flour
  • 1½ cups milk
  • 2 large eggs
  • 1 tablespoon unsalted butter (melted)
  • ¼ teaspoon salt

Filling

  • 4 tablespoon unsalted butter
  • 2 large cooked chicken breasts/cubed (boneless and skinless) Can also use a store- bought rotisserie chicken.
  • 1½ cups ricotta cheese (can use small curd cottage cheese, well-drained)
  • 1 cup grated parmesan cheese
  • ¼ cup chopped parsley
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 green onions (diced)
  • 1 pound asparagus (cut into approx. 1-inch pieces)
  • ¾ cup chicken broth
  • ⅛ cup fresh lemon juice
  • 2 tablespoons lemon zest

Instructions

Crepes

  • In a bowl, combine flour, milk, eggs, butter and salt. Mix until well-blended and lump-free.
  • Spray an 8-inch skillet with a non-stick cooking spray. Heat on burner until hot. Lift from burner and pour in ¼ cup of the batter, tilting and swirling pan until the batter is spread out. Return to burner and cook until top is looking dry and bottom is lightly browned. Turn out onto a platter and continue cooking all the batter.
  • Preheat oven to 425°.

Filling

  • In a bowl, combine the cubed chicken, ricotta cheese, ½ cup parmesan cheese, 1½ tablespoons each of the chives and parsley, salt and pepper. Set aside.
  • Melt 3 tablespoons butter in a skillet. Saute green onions until tender. Add asparagus pieces and saute until tender.
  • Add chicken broth, lemon zest and the remainder of the chives and parsley. Reduce down until slightly thickened. Add parmesan cheese and stir.

Bake and Assembly

  • Spoon ¼ to ⅓ cup of the chicken filling onto the lower half of each crepe. Roll up each crepe. Place in your 9x13 baking dish, seam side down. Cover with foil and bake for approx. 15 min.
  • Place 1-2 crepes on each serving plate. Top with asparagus/sauce, then top with parmesan cheese.

Notes

Be sure not to cook the crepes too long or they will crisp and be hard to roll.
 

Nutrition

Serving: 1crepe | Calories: 296kcal | Carbohydrates: 20g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 652mg | Potassium: 303mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 8mg | Calcium: 289mg | Iron: 2mg