Wednesday, May 3, 2017

Asparagus Crepes


  • 3
    tablespoons unsalted butter, plus more for the dish

  • cups shredded rotisserie chicken

  • cups ricotta cheese
  • ¾
    cup grated parmesan cheese, plus more for serving
  • ¼
    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
  • ½
    pound asparagus, trimmed and cut into pieces
  • ¾
    cup low-sodium chicken broth
  • 1
    teaspoon finely grated lemon zest


    Preheat the oven to 425°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.

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