This classic chicken crepes recipe is elegant yet hearty enough to satisfy the appetite of the hungriest of your guests.
Featuring the famous white or bechamel sauce, this dish will also become one of your favorite recipes for asparagus.
Get a head start by picking up pre-cooked chicken at the deli.
Directions: Sauté 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)
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