Asparagus Crêpes With Mushroom Sauce Recipes

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CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

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, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS



Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Nutrition Facts :

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

Taken from the June 2013 edition of the Food Network Magazine, with adjustments. You can use your own crepe recipe or buy the frozen.

Provided by Lori Mama

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 1/2 cups coarsely chopped rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese, plus extra for serving
1/4 cup chopped fresh herb, such as parsley and chives
salt and pepper
8 crepes
2 shallots, thinly sliced
1/2 lb asparagus, sliced into pieces and partially cooked
1 cup low sodium chicken broth
zest of one lemon

Steps:

  • Preheat oven to 425 degrees.
  • Butter a large baking dish.
  • In a bowl, combine the chicken, ricotta, 1/2 cup of Parmesan, 3 tablespoons of the herbs and season with salt and pepper.
  • Divide the mixture evenly between the crepes.
  • Roll up and place seam side down in baking dish.
  • Cover with foil and bake 20 minutes.
  • Meanwhile, in a medium skillet, over medium high heat, saute the shallots, in the butter, until softened.
  • Add the chicken broth and reduce until slightly thickened.
  • Add the asparagus and zest.
  • Heat through.
  • Finish with 1tbsp. of the herbs and 1/4 cup of the Parmesan cheese.
  • Adjust seasonings.
  • Mix.
  • Divide the crepes among warmed plates, spoon the vegetable mixture evenly over and garnish with some more cheese and any leftover herbs.

Nutrition Facts : Calories 347, Fat 26.5, SaturatedFat 16.5, Cholesterol 86.4, Sodium 467.4, Carbohydrate 8.3, Fiber 1.1, Sugar 1.2, Protein 20.5

HAM, CHEESE & ASPARAGUS CREPES !



Ham, Cheese & Asparagus Crepes ! image

Authentic French Canadian crepe! I got this recipe several years ago when I had lunch in a small cafe in Quebec City. I had never tried a crepe before but it was delicious...black forest ham, lots of melted mozzarela cheese and asparagus tips...all of that wrapped in a very light crepe (or pancake) batter...and covered with maple syrup! This recipe has become a staple in my home over the years. Can double as a breakfast or a quick dinner.....and it tastes great no matter what time of day or night this is served. This was definitely a case of love at first bite!

Provided by cfletcher

Categories     Breakfast

Time 20m

Yield 4 large crepes, 4 serving(s)

Number Of Ingredients 9

1 cup flour
1 1/2 cups milk
2 eggs
2 tablespoons sugar
1 tablespoon oil
1/8 teaspoon salt
8 ounces mozzarella cheese, shredded
1 (14 ounce) can asparagus spears (warmed and drained of liquid)
8 -10 ounces black forest ham

Steps:

  • Use a non-stick frying pan (or if you don't have one, a very lightly greased pan) and heat it to medium.(I like LARGE crepes -- so I used a large non-stick frying pan -- but you can use a smaller one for smaller size crepes).
  • In a bowl, combine flour, milk, eggs, sugar, oil and salt. Beat until well blended (no lumps).
  • When the pan is hot, add 3 - 4 tbsps. of batter. Swirl the batter until the bottom is coated and part way up the side of the pan.
  • Add 1/4 of the mozzarela cheese, ham (I like to use shredded ham but you can cut up the ham into small pieces),asparagus tips.
  • Cook until the edges of the crepe start to come away from the side of the pan and the bottom is golden brown (about 5 minutes).
  • Using a spatula, slowly fold the crepe in half and repeat until all of your crepes are made. Should yield about 4 large.
  • Serve immediately with a bit of butter on top and maple syrup -- pure comfort !

Nutrition Facts : Calories 548.6, Fat 27.4, SaturatedFat 12.6, Cholesterol 195.9, Sodium 1267.7, Carbohydrate 42.1, Fiber 3.6, Sugar 8.4, Protein 33.8

ASPARAGUS PROSCIUTTO CREPES WITH WHITE WINE BRIE SAUCE FOR TWO



Asparagus Prosciutto Crepes With White Wine Brie Sauce for Two image

I wanted to make a relatively easy appetizer; turned out it's filling enough to be a main course. I used Bergy's All Purpose Dinner crepes, but cut the recipe in half since there are only two of us. I added one more egg because I like eggy, runny crepes. It actually didn't take me very long. 67 minutes from start to finish (that includes eating time). I'm not great with sauces, but this one worked for me.

Provided by Austenparker

Categories     < 4 Hours

Time 1h5m

Yield 6 Filled Crepes, 2 serving(s)

Number Of Ingredients 14

24 asparagus spears, cooked (I steamed mine)
1 (8 ounce) package brie cheese
6 slices prosciutto, thinly sliced
1/4 tablespoon butter (for sauteing)
4 medium baby bella mushrooms (washed and sliced)
1/4 cup onion, diced
3 tablespoons butter
3 tablespoons flour
2 cups chicken stock (or chicken bouillon)
1/2 cup white wine (I used Pino Grigio)
1 teaspoon garlic powder
pepper
1/2 cup sour cream (I was out of milk,so I used up what I had)
1 teaspoon dried parsley

Steps:

  • Cook the asparagus to your liking and set aside.
  • Remove the rind from the brie and tear or cut into pieces; set aside.
  • In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
  • Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
  • In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
  • Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
  • Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
  • Add the garlic powder and ground black pepper.
  • Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
  • Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
  • Stir in the brie pieces; turn heat down to medium low.
  • Add in the parsley and sauteed mushrooms and onions.
  • Continue to heat the sauce, stirring occasionally until all lumps are removed.
  • At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
  • Place one slice of prosciutto on the crepe.
  • Place four spears of asparagus on the crepe. Roll up the crepe.
  • Top with the sauce.
  • Serve and enjoy!

Nutrition Facts : Calories 894.5, Fat 65.1, SaturatedFat 39.1, Cholesterol 200.3, Sodium 1301.5, Carbohydrate 32.8, Fiber 4.8, Sugar 10.9, Protein 38.2

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