Chicken Crepes with Asparagus and Mushrooms

Welcome to the world of flavorsome cooking! If you’re eager to try out a delectable recipe that combines the goodness of chicken, asparagus, and mushrooms, you’re in for a treat. Get ready to tantalize your taste buds with our irresistible Chicken Crepes with Asparagus and Mushrooms recipe.

Ingredients

For the Filling

  • 6 tablespoons of unsalted butter
  • ¼ cup of all-purpose flour
  • 1 ¼ cups of chicken broth
  • 1 ¼ cups of whole milk
  • ¼ cup of chopped shallot
  • ½ cup of chopped mushrooms
  • 2 cups of finely chopped cooked chicken
  • 3 tablespoons of Brandy
  • 1 pound thin asparagus, trimmed
  • 1 stalk of Thyme

For Herb Crepes

  • ¾ cup of all-purpose flour
  • ½ teaspoon of salt
  • Pinch of freshly grated nutmeg
  • 1 ¼ cups of milk
  • 1 large egg yolk
  • 1 whole large egg
  • 4 tablespoons of melted unsalted butter
  • 1 tablespoon of minced chives

For Topping

  • 1 large egg yolk
  • 5 tablespoons of chilled heavy cream
  • 1 tablespoon of unsalted butter, melted

Directions

  1. Let’s start with the filling. In a heavy-bottomed saucepan, melt 5 tablespoons of unsalted butter. Once the foam subsides, whisk in the all-purpose flour and cook until it turns a pale golden color. Gradually add the milk and chicken broth while whisking continuously to create a smooth sauce. Bring the sauce to a boil, then reduce the heat and simmer until it reaches a silky, thick consistency. Set aside ½ cup of the sauce for the topping.

  2. In another skillet, heat the remaining 1 tablespoon of butter and add the chopped shallot. Cook until the shallots soften, then add the mushrooms and cook until lightly browned. Transfer the cooked mushrooms and shallots to the sauce, and stir in the cooked chicken, Brandy, and a stalk of thyme.

  3. Remove the tips from the asparagus and set them aside. Cut the stalks of the asparagus into ¼ inch pieces, making sure you have 1 cup’s worth. Cook the asparagus tips in a saucepan of boiling salted water until they become tender. Transfer the cooked asparagus tips to a bowl of ice water for a few seconds, then drain them on paper towels and set aside.

  4. Cook and drain the remaining ¼ cup of asparagus pieces in the same manner. Fold the cooked asparagus pieces into the sauce.

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Chicken Crepes

  1. Preheat the oven to 350°F (175°C).

  2. Let’s move on to the herb crepes. Sift the all-purpose flour into a large bowl, and add the salt and freshly grated nutmeg. Stir the dry ingredients together, then create a well in the center. In a small bowl, whisk together the milk, egg, and egg yolk. Gradually pour the mixture into the well of the flour mixture, whisking as you go. Whisk in 1 tablespoon of melted butter, and then force the batter through a fine sieve into a separate bowl. Mix in the minced chives.

  3. Using a non-stick skillet brushed lightly with melted butter, spoon in 2 tablespoons of batter and tilt the skillet to coat the bottom evenly. Cook for 6 to 10 seconds, then lift the crepe with a spatula and cook until it is completely cooked through. Repeat this process until you have the desired number of crepes, brushing the skillet with melted butter as needed. Stack the cooked crepes on a plate, placing a sheet of paper towel between each crepe to prevent sticking.

  4. Spread ¼ cup of the filling into the center of each crepe, and then roll them up into cylinders. Line a baking dish with the rolled crepes, placing them seam side down. Bake for 15 minutes to ensure the flavors meld together.

  5. Now, let’s prepare the topping. Stir together the egg yolk, 2 tablespoons of cream, and the reserved sauce until smooth. Whip the remaining 3 tablespoons of cream until it holds soft peaks, and then fold it into the yolk mixture.

  6. Spoon the topping over the crepes, and broil them 5 to 6 inches from the heat source until they become lightly browned, creating a delightful crust.

  7. In a skillet, heat the remaining butter and add the reserved asparagus tips. Toss them until they become warm and are coated in butter.

  8. Finally, plate the crepes with the asparagus tips, and get ready to savor the incredible flavors of this Chicken Crepes with Asparagus and Mushrooms recipe. Bon appétit!

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