Try this Chicken Crepes with Asparagus and Mushrooms recipe, or contribute your own.
Suggest a better descriptionSauté onion and mushrooms in 2 tbsp butter and oil in a large saucepan over medium heat until mushrooms begin to brown. Set aside.
How to prepare asparagus: Bend each piece of asparagus to form a "U" shape. When the asparagus breaks, keep the portion with the tip and discard the stump or cut end. This step will ensure that you have the tenderest part of the asparagus. Next, cut off the tips and cut the remaining stalk into two-inch pieces.
Sauté asparagus in the same pan that you used for the onion and mushrooms. Add more butter and oil to the pan if necessary. Remove from the heat when the asparagus begins to caramelize (3-5 minutes). Set aside with onions and mushroom.
Next, make your bechamel sauce. Heat 6 tbsp butter in 2-3 quart pan over moderate heat. When the foam subsides, whisk in flour. Cook for several minutes (5 to 10) until mixture has a nice golden appearance. Gradually add milk, wine and chicken broth and simmer for 5 to 8 minutes. Reserve ½ cup and set aside.
Add chicken, mushrooms, onions and asparagus pieces and asparagus tips to sauce in the pan. Heat mixture another minute and add black pepper. If mixture becomes too thick add a little more milk slowly.
Add one-eighth of the mixture inside one of the crepes and roll up. Repeat with remaining crepes. Assemble chicken crepes in oiled baking dish and arrange in dish side by side. Pour reserved bechamel sauce over the top of crepes. Bake for about 10 minutes at 350 degrees. Before serving, sprinkle parsley over the top of each crepe for garnish.
Yield: 4 servings (2 crepe rolls each)
Basic Crepes
¾ cup of all-purpose flour
1 tbsp of melted butter
1¼ cups of milk
2 eggs
¾ tsp of salt
Yield: 10 8-inch or 12 6-inch crepes
Combine all ingredients into a blender and mix until well-blended. You may also combine them by hand. If combining by hand, mix the eggs and milk separately and combine slowly with the dry ingredients. Mix in the melted butter last.
Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together.
1.Place your preferred pan on a medium-hot burner. Once hot, brush with a little oil or butter.
2.Pour 2-3 tablespoons of batter onto the pan.
3.Remove pan from the heat.
4.Swirl pan around until batter coats the bottom. Some batter will roll up to the sides; you will get a thin, crisp edge.
5.Return pan to burner. When the edge turns light brown—the crepe itself will become golden brown—flip the crepe.
6.Cook the other side for about 15 seconds until done.
Repeat the procedure (buttering as necessary in between crepes). Depending on the recipe and pan you choose, you may end up with 12-24 crepes. Will they all look perfect? No. With its individual shape and color, each crepe is as unique as your fingerprint. And while they should be very thin, don't panic if some of them are thicker than others. This is the beauty of handmade crepes.
Stack each crepe between a sheet of waxed paper until you're ready to use it. At this point, you may freeze the entire stack for later (up until 6 months).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (4518g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 9308 | ||
Calories from Fat: 6030 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 670.1g | 893 % | |
Saturated Fat 218.2g | 1091 % | |
Monounsaturated Fat 267.8g | ||
Polyunsanturated Fat 129.2g | ||
Cholesterol 3028.8mg | 932 % | |
Sodium 3702.1mg | 128 % | |
Potassium 8469.1mg | 223 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 40.8g | ||
Protein 723.2g | 1033 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9308
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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