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Herbed Crepes with Chicken, Asparagus and Mushrooms

Tamar Bacon sent this recipe to me a few weeks ago. This will use the scallions and asparagus in the share, and parsley from the garden. She used tofu instead of chicken for a vegetarian version. Light cream and exchanging olive oil for some of the butter would lower the fat content. Cheese is almost always optional.

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 Fillings:
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.


From: todaysparent.com



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