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