Chicken & Asparagus Crepe Filling
Creamy chicken and asparagus filling that is used in rolled up or folded crepes.
Equipment
- Medium saucepan
Ingredients
- 1 recipe crepes recipe card below
- 3 cups cooked chicken rotisserie or other prepared ahead chicken
- 6 TBSP butter
- ⅓ cup all-purpose flour
- 1 tsp salt
- 1½ cups chicken broth
- 1 cup half & half
- ½ lb. asparagus
Instructions
- Prepare and cook a recipe of crepes. Stack on a plate and cover to keep warmish till needed.
- 3 cups of cooked chicken is needed. Use the meat from a rotisserie chicken or bake 2-3 chicken breasts at 400° at 8-10 minutes on each side. Cut up into small bit sized cubes and pieces.
- In a medium sized saucepan, melt the butter over medium-high heat. Use a whisk to blend in the flour and the salt. Remove from heat after a minute or so.
- Put on medium heat and slowly work 1 ½ cups chicken broth into the butter and flour over medium heat. Watch it closely and whisk often to keep it from burning.
- Whisk in the half & half once the chicken broth has thickened. Stir over the heat till well blended and heated through. Continue to stir over the heat till desired thickness. Be careful not to let it get too thick.
- Trim the woody ends from the asparagus. Wash and chop into 1-inch pieces. Place in a small saucepan with 1-inch high water. Place a tight lid on the pan. Turn heat to high. Bring to a simmer. Check after 3 minutes with a fork. If the fork stabs in easily, it is done. Do not want it to get mushy, so watch it closely. Drain and rinse with cold water.
- Add the chicken and asparagus to the creamy sauce mixture. Serve over folded crepes or in rolled up crepes.