Asparagus Chicken Crepes

Photo: psfreeman

With a saucy ham and asparagus filling, these savory crepes make a lovely dinner. Recipe published in Taste of Home April/May 2005.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Chill: 1 Hour


Ingredients

  • 2 eggs
  • 3/4 cup(s) milk
  • 1/2 cup(s) all-purpose flour
  • 3/4 teaspoon(s) sugar
  • 1/2 cup(s) condensed cream of chicken soup, undiluted
  • 1 teaspoon(s) Worcestershire sauce
  • Dash ground nutmeg
  • 1 cup(s) chopped cooked chicken
  • 1 cup(s) cut fresh or frozen asparagus, thawed
  • 1/3 cup(s) chopped fully cooked ham
  • 1/2 cup(s) grated Parmesan cheese, divided
  • 1/2 cup(s) heavy whipping cream, whipped
  • 1/3 cup(s) mayonnaise

Preparation

  1. • For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
  2. • Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
  3. • In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese.
  4. • Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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