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.
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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.
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
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.
- Large bowl
- 8-inch skillet
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- 9×13 baking dish
- aluminum foil
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.
Step 2: Heat the skillet
Spray an 8-inch skillet with a non-stick cooking spray. Heat on the burner until hot.
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.
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.
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.
Step 12: Make the crepes
Cover with foil and bake for approx. 15 min.
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.
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.
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.
Store in an airtight container and store in the fridge for 3 days.
Reheat leftovers in an oven at 350 degrees for 5 to 7 minutes or until warmed all the way through.
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.
More Breakfast Recipes
If you like breakfast and brunch, give these recipes a try:
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📋 Recipe
Chicken Asparagus Crepes
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
- 1½ 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.
- 1½ 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
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!
