Tuesday, August 2, 2011

Chicken and Asparagus Crepes



While they can be served with both savory and sweet fillings, crepes are most commonly associated with sweet or breakfast type foods.  Although that is rapidly changing, as people are finding more and more savory fillings to pile into their crepes.  Until now, I have never had crepes and I'm not really sure why.  I see recipes for them all the time and I always tell myself that I am going to try them and then I never do.  I'm so glad I finally got around to it because they were delicious!

The crepes were light and buttery while having  perfectly, delicious, crunchy edges.  And the filling, wow, it was equally good.  I loved the creaminess of the filling; and the rich and flavorful cheese and the chicken; all the ingredients complimented one another perfectly.  There were a variety of textures; the flufiness of the crepe, the rich creaminess of the filling, and the crunch from the aspargus in the sauce.  This dish was perfect; it had every flavor and texture one could possibly want, and each bite was filled with a little bit of everything.

I definitely encourage you to make crepes if it's something you've been thinking about for a while.  They are not hard to make but they definitely take a little time and patience, but they are so worth it in the end.  I think once you make them and get over any fears you may have, you will make them from now on for any dish your heart desires; savory or sweet!  The next time I make crepes, which will be very soon, I will be making a dessert!    

Chicken and Asparagus Crepes



Ingredients:
3 Tbsp unsalted butter, plus more for the dish
2 1/2 Cups shredded rotisserie chicken
1 1/2 Cup ricotta cheese
3/4 Cup grated parmesan cheese, pluss more for serving
1/4 Cup chopped fresh herbs (such as parsely, dill, chives or mint)
Kosher salt and freshly ground pepper
8 crepes, store bought or homemade
1 Shallot, sliced
1/2 Pound asparagus, trimmed and cut into pieces
3/4 Cup low-sodium chicken broth
1 Tsp finely grated lemon zest

Directions:

Preheat oven to 425.  Butter a large baking dish and set aside.

Combine the chicken, ricotta, 1/2 cup parmesan cheese, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.  Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.  Place the crepes, seam-side down, in the baking dish, continue until all crepes are stuffed.  Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.  Add the shallt and cook until it softens, about 1 minute.  Add the asparagus and cook until just tender, about 3 minutes.  Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.  Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with asparagus and sauce, and sprinkle with parmesan.

Recipe source:  Food Network Magazine, April 2011

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