Chicken and Asparagus Crepes Recipe

Name: Chicken and Asparagus Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more for the dish; 2 1/2 cups shredded rotisserie chicken; 1 1/2 cups ricotta cheese; 3/4 cup grated parmesan cheese, plus more for serving; 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint); Kosher salt and freshly ground pepper; 8 store-bought crepes (about 9 inches each); 1 shallot, sliced; 1/2 pound asparagus, trimmed and cut into pieces; 3/4 cup low-sodium chicken broth; 1 teaspoon finely grated lemon zest

Servings: persons

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

1
Preheat the oven to 425 degrees F. Butter a large baking dish.
2
Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
3
Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.
4
Place the crepes, seam-side down, in the baking dish.
5
Cover with foil and bake until the filling is hot, about 15 minutes.
6
Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.
7
Add the shallot and cook until it softens, about 1 minute.
8
Add the asparagus and cook until just tender, about 3 minutes.
9
Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.
10
Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
11
Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
12
Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g
13
Photograph by Antonis Achilleos

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more for the dish, 2 1/2 cups shredded rotisserie chicken, 1 1/2 cups ricotta cheese, 3/4 cup grated parmesan cheese, plus more for serving, and more.

Yes, Chicken and Asparagus Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Asparagus Crepes

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