Chicken and Asparagus Crêpes
Rich, delicate, and filled with flavor, Chicken and Asparagus Crêpes offer a delicious twist on a classic dish. This recipe combines creamy ricotta and seasoned chicken, all encased within lightly cooked crêpes, which yield a texture that is both satisfying and elegant. Topped with sautéed asparagus and a zesty sauce, this meal is perfect for impressing guests or enjoying a cozy dinner at home.
Crêpes are often seen as a sophisticated option, yet they are surprisingly simple to prepare. The versatility of this dish allows you to adapt it as needed, whether you’re preparing it for a family feast or a casual evening meal. By utilizing store-bought crêpes, this recipe minimizes the preparation time while still delivering a restaurant-quality dish. The combination of flavors—from the savory chicken to the bright herby notes—creates a well-rounded meal that is sure to please.
Why make this recipe
Chicken and Asparagus Crêpes are an excellent choice for anyone looking to elevate their dining experience without excessive effort. The filling is a wholesome medley of shredded rotisserie chicken, creamy ricotta, and aromatic herbs. It caters to both taste and nutrition, making it a balanced meal option. Furthermore, the crêpes can be made ahead of time, allowing for a seamless cooking process when it’s time to serve.
This recipe is also incredibly adaptable. You can experiment with various fillings and sauces to suit your preferences or dietary restrictions. Additions like sautéed mushrooms, spinach, or different cheese varieties can transform the dish while keeping the preparation straightforward. There’s also an element of personalization, as you can adjust the herbs and seasoning to make the recipe truly your own.
How to make Chicken and Asparagus Crêpes
To create a culinary masterpiece, start by gathering all your ingredients in advance. You’ll need to prepare the filling and the asparagus sauce while the crêpes warm in the oven, thus streamlining your cooking process. Begin with the filling, mixing shredded chicken with ricotta cheese, parmesan, and fresh herbs, creating a luxurious stuffing that will encase the flavors beautifully.
Once the filling is made, spread an ample portion on each crêpe, roll them tightly, and place them seam-side down in a buttered baking dish. Covering with foil helps retain moisture while baking, ensuring that the crêpes remain tender and delicious rather than drying out. Meanwhile, the asparagus sauce is prepared in a skillet, sautéing shallots and asparagus until they are just tender before adding the flavorful chicken broth and lemon zest. This sauce pulls together the elements of the dish and adds a burst of freshness.
Ingredients
- 3 tablespoons unsalted butter, plus more for the dish
- 2½ cups shredded rotisserie chicken, skin removed
- 1½ cups ricotta cheese
- ¾ cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh herbs (such as parsley, dill, chives or mint)
- Kosher salt and freshly ground pepper
- 8 store-bought crêpes (about 9 inches each)
- 1 shallot, sliced
- ½ pound asparagus, trimmed and cut into pieces
- ¾ cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
Directions
- Preheat the oven to 425°F (218°C) and butter a large baking dish.
- In a bowl, mix chicken, ricotta, ½ cup parmesan, 3 tbsp herbs, ¾ tsp salt, and ½ tsp pepper.
- Spread about ¼ cup filling on the lower half of each crêpe, roll up, and place seam-side down in the dish.
- Cover with foil and bake until the filling is hot, about 15 minutes.
- Meanwhile, melt 3 tbsp butter in a skillet over medium-high heat. Cook the shallot until softened, about 1 minute.
- Add the asparagus and cook until just tender, about 3 minutes.
- Add chicken broth, lemon zest, and remaining 1 tbsp herbs; simmer until slightly thickened, about 2 minutes. Stir in the remaining ¼ cup parmesan, then season with salt and pepper.
- Serve the baked crêpes topped with the asparagus and sauce, and finish with extra parmesan.
Time Breakdown
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
How to serve Chicken and Asparagus Crêpes
To serve Chicken and Asparagus Crêpes effectively, begin by placing two or three crêpes on each plate, ensuring to artfully spoon the warm asparagus sauce over the top. This presentation not only looks appealing, but it also helps in keeping the crêpes warm. Sprinkling additional grated Parmesan on top enhances both the visual and flavor profile of the dish.
Pair the crêpes with a fresh side salad or steamed vegetables to create a well-rounded meal. The lightness of the salad complements the richness of the crêpes, while also adding a pop of color to the plate. For a finishing touch, consider offering a chilled white wine, which harmonizes with the creamy flavors and bright herbs found within the dish.
How to store Chicken and Asparagus Crêpes
If you find yourself with leftover Chicken and Asparagus Crêpes, they store quite well in the refrigerator. To do so, place them in an airtight container after they have completely cooled. They can be stored for up to three days, although nearby ingredients and preparation methods could slightly affect their shelf life.
When it’s time to enjoy leftovers, reheating is simple. Place the crêpes back in a preheated oven at 350°F (175°C) for about 10-15 minutes until thoroughly warmed through. You may also microwave them on a low setting to ensure even heating, but keep in mind they might lose some of their original texture.
Tips to make Chicken and Asparagus Crêpes
To elevate your Chicken and Asparagus Crêpes further, consider a few expert tips that can enhance the overall dish. Use fresh herbs, as they lend vibrant flavors and aromas that dried herbs simply cannot match. If you’re short on time, the pre-prepped rotisserie chicken is an excellent shortcut; however, for a more homemade approach, poaching your chicken may add depth to your seasoning and control over the texture.
Always taste your filling before assembling the crêpes. Adjust seasoning based on your preference—everyone’s salt tolerance and flavor inclination can vary. Additionally, consider experimenting with different types of cheese for various flavors and richness; goat cheese or a sharp cheddar can provide exciting flavor contrasts.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 460 kcal
• Protein: 32 g
• Carbohydrates: 36 g
• Fat: 21 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 560 mg
FAQs
Q: Can I make the crêpes from scratch?
A: Absolutely! Making crêpes at home is straightforward and can add an extra touch of freshness to this dish.
Q: What kind of herbs work best in this recipe?
A: Fresh herbs like parsley, dill, chives, or mint are all excellent choices and can be combined for a more complex flavor.
Q: Can I use another type of meat instead of chicken?
A: Yes, turkey or even a mixture of vegetables can be used for a vegetarian version, making this a highly versatile dish.
Chicken and Asparagus Crêpes
Ingredients
For the Filling
- 3 tablespoons unsalted butter Plus more for the dish
- 2.5 cups shredded rotisserie chicken, skin removed
- 1.5 cups ricotta cheese
- 0.75 cup grated Parmesan cheese Plus more for serving
- 0.25 cup chopped fresh herbs (such as parsley, dill, chives, or mint)
- 0.75 teaspoon Kosher salt Adjust to taste
- 0.5 teaspoon freshly ground pepper Adjust to taste
- 8 pieces store-bought crêpes (about 9 inches each)
For the Asparagus Sauce
- 1 medium shallot, sliced
- 0.5 pound asparagus, trimmed and cut into pieces
- 0.75 cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- 1 tablespoon chopped fresh herbs
Instructions
Preparation
- Preheat the oven to 425°F (218°C) and butter a large baking dish.
- In a bowl, mix shredded chicken, ricotta, ½ cup parmesan, 3 tbsp herbs, ¾ tsp salt, and ½ tsp pepper.
- Spread about ¼ cup filling on the lower half of each crêpe, roll up, and place seam-side down in the dish.
- Cover with foil and bake until the filling is hot, about 15 minutes.
Sauce Preparation
- Meanwhile, melt 3 tbsp butter in a skillet over medium-high heat. Cook the shallot until softened, about 1 minute.
- Add the asparagus and cook until just tender, about 3 minutes.
- Add chicken broth, lemon zest, and remaining 1 tbsp herbs; simmer until slightly thickened, about 2 minutes.
- Stir in the remaining ¼ cup parmesan, then season with salt and pepper.
Serving
- Serve the baked crêpes topped with the asparagus and sauce, and finish with extra parmesan.
