Chicken Crepes With Asparagus And Mushrooms Recipe

Name: Chicken Crepes With Asparagus And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For filling; 3/4 stick (6 tablespoons) unsalted butter; 1/4 cup all-purpose flour; 1 1/4 cups whole milk; 1 1/4 cups chicken broth; 1/4 cup chopped shallot; 1/2 cup chopped mushrooms; 2 cups finely chopped cooked chicken (9 oz); 3 tablespoons medium-dry Sherry; 1 lb thin asparagus, trimmed; For crepes; 3/4 cup all-purpose flour; 1/2 teaspoon salt; Pinch of freshly grated nutmeg; 1 1/4 cups whole milk; 1 whole large egg; 1 large egg yolk; 1 tablespoon unsalted butter, melted; For topping; 1 large egg yolk; 5 tablespoons chilled heavy cream; 1 tablespoon unsalted butter; Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish

Servings: persons

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crepes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish

1
Make filling: Heat 5 Tbs butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
2
Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.
3
Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.
4
Assemble and bake crepes: Preheat oven to 350u00b0F.
5
Spread 1/4 cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
6
Make topping while crepes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
7
Spoon topping over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
8
Heat butter in skillet, then add reserved asparagus tips and toss until warm.
9
Put 2 crepes on each of 8 plates and top with asparagus tips.
10
Cooks' note:
11
Filling and crepes can be made 2 days ahead and kept, separately, covered and chilled.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: For filling, 3/4 stick (6 tablespoons) unsalted butter, 1/4 cup all-purpose flour, 1 1/4 cups whole milk, and more.

Yes, Chicken Crepes With Asparagus And Mushrooms 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.

That's it — enjoy your meal!

Chicken Crepes With Asparagus And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions