Chicken, Asparagus and Mushroom Crepes

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Chicken, Asparagus and Mushroom Crepes
  • Prep Time: 20
  • Total Time: 60
  • Servings: 6.0
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About this Recipe

Perfect for lunch or brunch, this elegant Chicken, Asparagus and Mushroom Crepe combines rich cheeses, fresh vegetables and bold flavours!

Ingredients

CREPES:
3 Eggs
1.5 cups (375 mL) Flour
.25 tsp (1 mL) Salt
.75 cup (175 mL) Milk
.75 cup (175 mL) Water
3 tbsp (45 mL) Melted butter
FILLING:
1 tbsp (15 mL) Olive oil
3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into 1 inch (2.5 cm) cubes
4 tbsp (60 mL) Butter
1 Onion, minced
2 Cloves garlic, minced
2 cups (500 mL) Sliced mushrooms
2 tbsp (30 mL) Flour
2 tbsp (30 mL) White wine, optional
1.5 cups (375 mL) Milk
2 tsp (10 mL) Lemon zest
2 tsp (10 mL) Lemon juice
Pinch nutmeg
2 cups (500 mL) Blanched asparagus, cut into 1 inch (2.5 cm) pieces
3 tbsp (45 mL) Chopped fresh herbs (dill, thyme, basil)
1 cup (250 mL) Grated Gruyere or Emmental cheese
Salt and pepper

Directions

CREPES:
BEAT eggs in a large mixing bowl. Gradually mix in the flour and salt. In a slow stream, add the milk and water, stirring to combine. Whisk in the melted butter until the batter is smooth.

HEAT a 9 inch (23 cm) non-stick fry pan over medium-high heat. Coat with non-stick cooking spray. Using a ¼ cup (60 mL) measuring cup, pour batter into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin layer.

COOK crepe for about 2 minutes or until the bottom is light brown. Loosen edge with a spatula, turn and cook the other side. Place on a parchment lined baking sheet until ready to fill. Repeat until all the batter is used.

FILLING:
HEAT olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper and cook for 8-10 minutes or until golden brown. Remove from pan and set aside.

ADD butter to same pan and heat until frothy. Add onion, garlic and mushrooms. Cook, stirring for 3-4 minutes or until tender. Sprinkle with flour. Cook, stirring constantly, for 1-2 minutes. Whisk in wine and milk until smooth. Add lemon zest, lemon juice and nutmeg. Season with salt and pepper. Cook for 2-3 minutes or until thickened. Stir in asparagus, herbs, cheese and cooked chicken pieces. Cook 1-2 minutes and remove from the heat.

DIVIDE chicken mixture evenly between crepes. Reserve 1 cup (250 mL) for topping if desired. Roll each crepe, folding in the ends to create a neat parcel. Place on a serving platter or plate seam side down. Spoon reserved chicken mixture over top. Serve immediately.

Notes

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