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.