Chicken and Asparagus Crêpes
Rich and delicate, Chicken and Asparagus Crêpes combine creamy ricotta and seasoned chicken in a satisfying dish topped with sautéed asparagus and a zesty sauce.
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.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.