Chicken Asparagus Crepes Recipe
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Experience the delightful tender chicken wrapped in delicate crepes topped with a luscious asparagus sauce in Chicken Asparagus Crepes.
Made with simple ingredients, this recipe will become a family favorite. These crepes are filled with tender chicken and fresh asparagus, all wrapped in a creamy and flavorful sauce.
Baked to perfection, these crepes are sure to be a hit at any gathering or dinner party.
Why You Will Love This Recipe
- It’s good. I mean, seriously, it’s really good.
- The combination of chicken and asparagus is truly delightful.
- Works well as a family meal.
Serves 4 (2 crepes each) | Prep time approx. 30 min. | Cook time approx. 30 min
Ingredients for Chicken Crepes
Crepes
- 1 c all-purpose flour
- 1½ c milk
- 2 lg eggs
- 1 tbsp unsalted butter (melted)
- ¼ tsp salt
These ingredients work together to create the perfect consistency and flavor for your crepes.
Filling
- 4 tbsp unsalted butter
- 2 lg cooked chicken breasts/cubed or shredded (boneless and skinless) Can also use a store- bought rotisserie chicken.
- 1½ c ricotta cheese (can use small curd cottage cheese, well-drained)
- 1 c grated parmesan cheese plus extra for topping each serving
- ¼ c chopped parsley
- ¼ c chopped chives
- ¾ tsp salt
- ¼ tsp pepper
- 2 green onions (diced)
- 1 lb asparagus (cut into approx. 1-inch pieces)
- ¾ c chicken broth
- 1 tbsp lemon zest
How to Make Chicken and Asparagus Crepes
Preparing the Crepe Batter
- In a large bowl, combine flour and crepe batter ingredients. Whisk the ingredients together until you have a smooth, thin batter. Add more milk to achieve the desired consistency if the batter is too thick.
- Allow the batter to rest for about 15 minutes, which helps relax the gluten and ensures tender crepes.
- Once the crepe batter has rested, it’s time to cook the crepes.
- Heat a nonstick skillet or crepe pan over medium-high heat and lightly grease the surface with melted butter or non-stick cooking spray.
- Pour approximately 1/4 cup of the batter onto the hot non-stick skillet, swirling it around to coat the bottom evenly.
- Cook the crepe for about 1-2 minutes on each side until it becomes golden brown.
- Flip over to the second side gently using a rubber spatula or by flipping it in the air for a more adventurous cooking experience. Repeat this process with the remaining batter until you have a stack of deliciously thin and golden crepes.
Assembling the Filling with Chicken and Vegetables
- In a medium bowl, combine the cubed chicken, ricotta cheese, ½ c. parmesan cheese, 1½ tbsp each of the chives and parsley, salt and pepper.
- Spoon the chicken filling mixture onto the lower half of each crepe.
- Roll up the crepes, sealing the filling inside, and place them seam side down in a large baking dish.
Creating a Creamy and Flavorful Asparagus Sauce
- In a saucepan, melt butter over medium-high heat.
- Saute green onions until tender. Add asparagus spears and saute until tender.
- Continue cooking, stirring frequently, then add chicken broth, lemon juice, and zest, and the remainder of the chives and parsley. Simmer for about 5 min. Add the remainder of a cup parmesan cheese and stir.
- Season the sauce with salt, pepper, and any other herbs or spices of your choice to enhance the flavor.
- Once the sauce is ready, ladle it generously over the filled chicken crepes, allowing the creamy goodness to seep into every bite.
And that’s it. The richness of the sauce complements the tender chicken and vibrant asparagus, resulting in a flavor-packed combination.
Customizing Your Savory Chicken Crepes
Incorporating Different Cheeses
When it comes to customizing your chicken asparagus crepes, one of the easiest ways to add variety is by using different types of cheeses.
Whether you prefer a creamy and mild Swiss cheese, a gooey and stretchy mozzarella, or a rich and nutty fontina, the choice is yours. Feel free to experiment with different cheese combinations to find your favorite flavor profile.
Adding a Personal Touch with Herbs and Spices
Fresh herbs like parsley, basil, or thyme can bring a burst of freshness to the dish. If you prefer a bit of heat, sprinkle some red pepper flakes or cayenne pepper for a spicy kick.
Don’t be afraid to get creative and experiment with different flavor combinations that appeal to your taste buds.
How to Store Leftovers
Allow the crepes to cool to room temperature before refrigerating. Leaving them out for too long can invite bacteria growth. Place the crepes in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Make sure they’re sealed well to prevent air exposure.
If you’re stacking the crepes, place parchment or wax paper between each layer to prevent sticking. Store them in the refrigerator promptly, preferably within two hours of cooking.
How to Reheat Leftovers
When you’re ready to enjoy them again:
- Reheat the crepes in a preheated oven or toaster oven at a low temperature (around 300°F/150°C) until they’re warmed through.
- If using a microwave, wrap the crepes in a damp paper towel to retain moisture and prevent them from drying out. Heat them in short intervals to avoid overheating.
Frequently Asked Questions
Are crepes only cooked on one side?
Cooking crepes on one or both sides is a personal preference. I prefer to cook them on both sides to be sure they are cooked thoroughly.
Do You Put Eggs in crepes?
This particular recipe calls for the inclusion of eggs. However, I have also made crepes that did not incorporate eggs.
What is the secret to great crepes?
The secret to great crepes is the resting period after mixing the batter. You can even make the batter several days in advance and let it sit in the refrigerator.
Printable Recipe Card and Nutrition Information
Chicken Asparagus Crepes
Ingredients
Crepes
- 1 c all-purpose flour
- 1½ c milk
- 2 lg eggs
- 1 tbsp unsalted butter melted
- ¼ tsp salt
Filling
- 4 tbsp unsalted butter
- 2 lg cooked chicken breasts/cubed or shredded boneless and skinless Can also use a store- bought rotisserie chicken.
- 1½ c ricotta cheese can use small curd cottage cheese, well-drained
- 1 c grated parmesan cheese plus extra for topping each serving
- ¼ c chopped parsley
- ¼ c chopped chives
- ¾ tsp salt
- ¼ tsp pepper
- 2 green onions diced
- 1 lb asparagus cut into approx. 1-inch pieces
- ¾ c chicken broth
- 1 tbsp lemon zest
Instructions
- Crepes
- In a bowl, combine flour, milk, eggs, butter and salt. Mix until well-blended and lump-free.
- Spray an 8-inch skillet with a non-stick cooking spray. Heat on the burner until hot. Lift from the burner and pour in ¼ cup of the batter, tilting and swirling the pan until the batter is spread out. Return to burner and cook until the top is looking dry and the bottom is lightly browned. Turn out onto a platter and continue cooking all the batter.
- Preheat oven to 425°.
- Filling
- In a bowl, combine the cubed chicken, ricotta cheese, ½ c. parmesan cheese, 1½ tbsp each of the chives and parsley, salt and pepper. Set aside.
- Melt 3 tbsp. butter in a skillet. Saute green onions until tender. Add asparagus pieces and saute until tender.
- Add chicken broth, lemon zest, and the remainder of the chives and parsley. Simmer for about 5 min. Add the remainder of the parmesan cheese and stir.
- Bake and Assembly
- Spoon ¼ to ⅓ c. of the chicken filling onto the lower half of each crepe. Roll up each crepe. Place in your 9×13 baking dish, seam side down. Cover with foil and bake for approx. 15 min.
- Place 1-2 crepes on each serving plate. Top with asparagus/sauce, then top with parmesan cheese. Add lemon slices if desired.