Shelly's Recipe

CHICKEN AND ASPARAGUS CREPES

Category: Chicken

1/2 cup butter
1 (8-oz) pkg sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, minced
1/4 cup flour
1 1/2 cups chicken broth
1 cup milk
1/4 cup dry sherry
1 (3-oz) pkg cream cheese
3/4 cup shredded fontina cheese
2 cups chopped cooked chicken

Savory Crepes
3/4 cup flour
1/2 tsp salt
1 1/4 cups milk
1 large egg
1 egg yolk
1 tbsp butter, melted

12 asparagus spears, steamed until crisp-tender
1/2 cup shredded Swiss cheese

Filling: In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; Cook for 6 to 8 minutes, or until mushrooms are tender. Stir in flour, and cook for 2 minutes, stirring frequently. Stir in broth, milk, and sherry; bring to a simmer, and cook for 10 minutes. Add cream cheese and fontina cheese, stirring until melted. Stir in chicken.

Preheat oven to 400. Lightly grease 2 (13x9 inch) baking dishes.

Spoon 1/4 cup chicken mixture down center one-third of each crepe. Place one asparagus spear over chicken mixture. Fold edges of crêpe over filling, and place, seam side up, in prepared baking dishes. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.

Savory Crepes: In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.

Heat an 8-inch non-stick skillet over medium-high heat. Spoon 21/2 tbsp of batter into skillet; cook for 30 to 45 seconds. Loosen crêpe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crêpes on a plate. Makes 12 crepes