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+ servings
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5 from 5 votes

Chicken Asparagus Crepes

These Chicken Asparagus Crepes are light, fluffy, and perfectly filling.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 4 Servings
Calories: 767kcal

Equipment

  • Large bowl
  • 8-inch skillet
  • Mixing bowl
  • Measuring cups and spoons
  • knife and cutting board
  • 9x13 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: 1Serving | Calories: 767kcal | Carbohydrates: 38g | Protein: 59g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 1345mg | Potassium: 850mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2693IU | Vitamin C: 19mg | Calcium: 650mg | Iron: 6mg