Asparagus and Chicken Crepes
Recipe type: Crepes
  • 2 eggs
  • ¾ cup milk
  • ½ cup all-purpose flour
  • ¾ tsp sugar
  • ½ cup condensed cream of chicken soup, undiluted
  • 1 tsp Worcestershire sauce
  • 1 dash ground nutmeg
  • 1 cup chopped cooked chicken
  • 1 cup cut fresh asparagus
  • ⅓ cup chopped fully cooked ham
  • ½ cup grated Parmesan cheese, divided
  • ½ cup heavy whipping cream, whipped
  • ⅓ cup mayonnaise
  1. Preheat oven to 190C.
  2. To make crepe batter:
  3. Beat eggs and milk in a small mixing bowl. Combine flour and sugar to blend together, then add to egg mixture. Mix well. Cover and refrigerate for 1 hour.
  4. Heat a lightly greased fry-pan and pour 3 tablespoons batter into the center. Lift and tilt pan to spread batter thinly and to evenly coat the bottom of the pan. evenness is your goal.  Cook until top appears dry, then 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 between each crepe.
  5. In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside ¼ cup. Stir the chicken, asparagus and ham into the ¾ cup soup mixture. Spoon 2 tablespoonfuls over each crepe, and roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with ¼ cup Parmesan cheese.
  6. Cover and bake for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
Recipe by Harvest Hub at