Chicken and Asparagus Crepes
I love to make food using "in season" ingredients. We love Asparagus, I saw Paula Deen making this and I thought it looked good enough to try. It was really tasty and this recipe makes enough to have about 4 leftover crepes which you can use for breakfast! YUM! I served with a salad, it is a bit heavy and rich.
2 tablespoons butter
1 can cream of mushroom soup
1/2 small onion, chopped
1/8 cup dry sherry
1/4 cup shredded fontina cheese
1 cup chopped cooked chicken
8 asparagus spears, steamed until crisp-tender
1/2 cup shredded Swiss cheese
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted.
Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. (Recipe Below) Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes.
Bake for 10 minutes, or until cheese is melted and crepes are hot.
3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups milk
1 large eggs
1 egg yolk
1 tablespoons butter, melted
In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.