CREPES FOR SALE RECIPES

Name: Chicken and Asparagus Crepes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: french
Ingredients: 3 tablespoons unsalted butter, plus more for the dish; 2 1/2 cups shredded rotisserie chicken; 1 1/2 cups ricotta cheese; 3/4 cup grated parmesan cheese, plus more for serving; 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint); Kosher salt and freshly ground pepper; 8 store-bought crepes (about 9 inches each); 1 shallot, sliced; 1/2 pound asparagus, trimmed and cut into pieces; 3/4 cup low-sodium chicken broth; 1 teaspoon finely grated lemon zest

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CHICKEN AND ASPARAGUS CREPES RECIPE - FOOD NETWORK

Chicken and Asparagus Crepes Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Steps:

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Nutrition Facts : Calories 405, FatContent 24 grams, SaturatedFatContent 14 grams, CholesterolContent 115 milligrams, SodiumContent 984 milligrams, CarbohydrateContent 19 grams, FiberContent 1 grams, ProteinContent 26 grams

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