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Chicken & Asparagus Crepes

Author: Catherine's Plates

Ingredients

  • 8-10 crepes homemade or store bought
  • 3 TBS butter
  • 2 1/2 cups shredded cooked chicken I use rotisserie chicken
  • 1 1/2 cups cottage cheese
  • 3/4 cup parmesan cheese grated & divided
  • 1/4 cup fresh parsley chopped & divided
  • 1 shallot diced small
  • 1/2 lb asparagus cut in pieces (no stalk)
  • 3/4 cup chicken stock
  • 1 tsp lemon zest
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 425 degrees.
  • Combine chicken, cottage cheese, 1/2 cup parmesan cheese, 3 TBS parsley, salt & pepper, in a medium bowl.
  • Place approximately 1-2 tablespoons of chicken mixture onto one crepe and roll it. Place seam side down in a baking dish. Continue until all are rolled.
  • Place foil over baking dish and place in oven for 15 minutes.
  • While crepes are in oven, start preparing the sauce.
  • Melt 3 tablespoons of butter in a skillet over medium high heat.
  • Add shallots and saute for 1 minute.
  • Add asparagus and cook until tender for 3 minutes.
  • Add chicken broth, lemon zest and 1 TBS parsley. Stir.
  • Simmer until thickened for about 2 minutes.
  • Stir in remaining 1/4 cup parmesan cheese. Add salt & pepper to taste.
  • Take crepes out of oven. Place 2-3 crepes on a plate. Top with asparagus and sauce.
  • Sprinkle with parmesan.
  • Serve & Enjoy.