Wondermom » Recipes » Breakfast » Chicken Asparagus Crepes

Chicken Asparagus Crepes


Disclosure: This post may include affiliate links. As an affiliate, I earn from qualifying purchases.
Recipe Time: 1 hour
Servings: 4 Servings
Jump to Recipe

These Chicken Asparagus Crepes are light, fluffy, and perfectly filling. Top them with some of your favorite savory or sweet toppings for the perfect breakfast or brunch dish!

If you love delicious brunch recipes then this is the perfect recipe for your family. Not only is this crepes recipe easy to make, but it’s also picky eater friendly.

Chicken Asparagus Crepes on white serving plate topped with slices of lemon and parmesan.

Asparagus Crepes

A crepe is a very thin pancake, that is believed to have originated in France during the 13th century. Crepes come in two different forms, both sweet and savory, I don’t know about you, but I love them any way that I can get them.

Why I Love This Recipe

These crepes are perfect for a light and fluffy breakfast or brunch dish. Filled with chicken and asparagus, this recipe is easy to make and perfect for picky eaters.

  • Easy to make
  • Perfect for picky eaters
  • Looks beautiful on a plate
  • Fills the house with a delicious aroma

If you love savory breakfast recipes you may also enjoy this Muffin Tin Western Omelets recipe.

Chicken Asparagus Crepes on white serving plate topped with slices of lemon and parmesan.

Ingredients

This crepes recipe only requires a few simple ingredients that are easy to find at your local grocery store.

Crepes

  • all-purpose flour
  • milk
  • large eggs
  • unsalted butter (melted)
  • salt

Filling

  • unsalted butter
  • cooked chicken breasts/cubed or shredded
  • ricotta cheese
  • grated parmesan cheese, plus extra for topping each serving
  • parsley
  • chives
  • pepper
  • green onions (diced)
  • asparagus (cut into approx. 1-inch pieces)
  • chicken broth
  • lemon zest
Ingredients used to make Chicken Asparagus Crepes.

Substitutions

Butter: Salted butter can be used in place of unsalted.

Cottage cheese: Small curd cottage cheese is an excellent substitute for ricotta cheese.

Equipment Needed / Helpful Tools

You will need a few helpful kitchen tools to make this delicious breakfast recipe.

How to Make Chicken Asparagus Crepes

This recipe comes together in just a few simple steps and is perfect for a light and fluffy breakfast. If you love savory breakfast recipes, then you’ll love this Chicken Asparagus Crepes recipe!

Crepes

Step 1: Mix the crepe batter together.

In a bowl, combine flour, milk, eggs, butter, and salt. Mix until well-blended and lump-free.

Ingredients used to make the crepes.

Step 2: Heat the skillet

Spray an 8-inch skillet with a non-stick cooking spray. Heat on the burner until hot.

Skillet on top of burner and the batter beside it.

Step 3: Make a crepe

Lift from burner and pour in ¼ cup of the batter, tilting and swirling the pan until the batter is spread out.

The batter being cooked on the skillet to make crepes.

Step 4: Cook the crepe

Return to burner and cook until top is looking dry and the bottom is lightly browned.

Step 5: Repeat for the rest of the batter

Turn out onto a platter and continue cooking all the batter.

Step 6: Preheat the oven

Preheat oven to 425°.

Filling

Step 7: Mix the filling

In a bowl, combine the cubed chicken, ricotta cheese, ½ c. parmesan cheese, 1½ tablespoon each of the chives and parsley, salt, and pepper. Set aside.

The ingredients of the chicken filling being mixed together in a bowl.

Step 8: Saute the onions

Melt 3 tbsp. butter in a skillet. Saute green onions until tender. Add asparagus pieces and saute until tender.

Step 9: Add chicken broth and herbs

Add chicken broth, lemon zest, and the remainder of the chives and parsley.

Step 10: Simmer the sauce

Simmer for about 5 min. Add the remainder of the parmesan cheese and stir.

Bake and Assembly

Step 11: Fill the crepes

Spoon ¼ to ⅓ c. of the chicken filling onto the lower half of each crepe. Roll up each crepe. Place in your 9×13 baking dish, seam side down.

Chicken filling onto the crepe.

Step 12: Make the crepes

Cover with foil and bake for approx. 15 min.

Assembled crepes on a baking dish.

Step 13: Top and serve

Place 1-2 crepes on each serving plate. Top with asparagus/sauce, then top with parmesan cheese. Add lemon slices if desired.

Chicken crepes on a white serving plate topped with asparagus, parmesan and lemon.

Variations / Options / Add-Ins

Want to change up the flavors of this delicious creamy chicken crepes recipe? Here are my favorite tried and true swaps.

Turkey: Use cubed or shredded cooked turkey in place of the chicken.

Bacon: Dice a few slices of bacon and sautee with the green onions for added flavor.

Mushrooms: Saute mushrooms along with the green onion for extra flavor.

Chicken Asparagus Crepes on white serving plate topped with slices of lemon and parmesan.

Tips

Want to make sure that your crepes turn out well? Here are my best tips for making these chicken crepes.

  • Be sure to not use the woody stalks of the asparagus as they are tough.
  • If you want your crepes to turn out perfectly, you can allow the batter to sit for one hour, this makes them even fluffier.
  • You can freeze the crepes if you wish. Allow them to cool and then arrange in a single layer on a baking sheet and store in the freezer.

FAQs

Do you have questions about this Chicken Asparagus Crepes recipe? Here are the answers to the most commonly asked questions.

How to store

Store in an airtight container and store in the fridge for 3 days.

How to reheat

Reheat leftovers in an oven at 350 degrees for 5 to 7 minutes or until warmed all the way through.

Can I freeze crepes?

Absolutely! You can either just let them cool and then wrap them in plastic wrap, or individually with foil. Lay flat on a baking sheet and store in the freezer. When ready to use, just allow them to thaw out overnight in the fridge before reheating.

Chicken Asparagus Crepes on white serving plate topped with slices of lemon and parmesan.

More Breakfast Recipes

If you like breakfast and brunch, give these recipes a try:

Chicken Asparagus Crepes Recipe

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.

Chicken Asparagus Crepes

Corinne Schmitt
These Chicken Asparagus Crepes are light, fluffy, and perfectly filling.
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 767 kcal

Equipment

  • Large bowl
  • 8-inch skillet
  • Mixing Bowl
  • Measuring cups and spoons
  • knife and cutting board
  • 9×13 baking dish
  • Aluminum foil

Ingredients
  

Crepes

  • 1 cup all-purpose flour
  • cups milk
  • 2 large eggs
  • 1 tablespoon unsalted butter melted
  • ¼ teaspoon salt

Filling

  • 4 tablespoons unsalted butter
  • 2 cooked chicken breasts boneless and skinless. Can also use a store- bought rotisserie chicken.
  • cups ricotta cheese can use small curd cottage cheese, well-drained
  • 1 cup grated parmesan cheese plus extra for topping each serving
  • ¼ cup parsley chopped
  • ¼ cup chives chopped
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 green onions diced
  • 1 pound asparagus cut into approx. 1-inch pieces
  • ¾ cup chicken broth
  • 1 tablespoon lemon zest

Instructions
 

Crepes

  • In a bowl, combine flour, milk, eggs, butter and salt. Mix until well-blended and lump-free.
  • Spray an 8-inch skillet with a non-stick cooking spray. Heat on burner until hot. Lift from burner and pour in ¼ cup of the batter, tilting and swirling pan until the batter is spread out. Return to burner and cook until top is looking dry and bottom is lightly browned. Turn out onto a platter and continue cooking all the batter.
  • Preheat oven to 425°.

Filling

  • In a bowl, combine the cubed chicken, ricotta cheese, ½ c. parmesan cheese, 1½ tablespoon each of the chives and parsley, salt and pepper. Set aside.
  • Melt 3 tbsp. butter in a skillet. Saute green onions until tender. Add asparagus pieces and saute until tender.
  • Add chicken broth, lemon zest and the remainder of the chives and parsley. Simmer for about 5 min.. Add remainder of the parmesan cheese and stir.

Bake and Assembly

  • Spoon ¼ to ⅓ c. of the chicken filling onto the lower half of each crepe. Roll up each crepe. Place in your 9×13 baking dish, seam side down. Cover with foil and bake for approx. 15 min.
  • Place 1-2 crepes on each serving plate. Top with asparagus/sauce, then top with parmesan cheese. Add lemon slices if desired.

Nutrition

Serving: 1ServingCalories: 767kcalCarbohydrates: 38gProtein: 59gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 271mgSodium: 1345mgPotassium: 850mgFiber: 4gSugar: 8gVitamin A: 2693IUVitamin C: 19mgCalcium: 650mgIron: 6mg
Tried this recipe?Let us know how it was!

Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!

Chicken Asparagus Crepes on white serving plate topped with slices of lemon and parmesan. On the upper half of the image is a large text saying "Homemade Chicken Asparagus Crepes".

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.