Thursday, March 24, 2011

Chicken & Asparagus Crepes

I have been living in a hotel for the past few weeks waiting for our new home to be built. Cooking dinner has been a challenge. Limited space, only 2 little burners in the kitchen and no oven. Flipping through my Food Network Magazine, I found a recipe for Chicken & Asparagus Crepes, but they required baking in the oven. I decided to throw my own little spin on these. They ended up coming out terrificly delicious! I will definitely make these again once I am in my new home exactly the way I cooked them here in the hotel.

3 TBSP butter
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan reggiano cheese
salt, to taste
pepper, to taste
1/2 tsp thyme
1/2 tsp garlic powder
1 small onion, diced
1/2 lb asparagus, trimmed & cut into small pieces
1 1/4 cup chicken broth
1 tsp freshly grated lemon zest

In skillet over med-high heat, saute onions and asparagus with butter. Add salt, pepper, thyme, & garlic powder. Cook until onions are translucent. Add shredded chicken, ricotta cheese, chicken broth, and parmesan cheese. Mix well. Add lemon zest. Once the filling is hot, spoon into crepes and roll up. Top with extra chicken and parmesan cheese.
Enjoy!









Crepes
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
2 TBSP melted butter

Mix all ingredients together until well blended. In a small pan or crepe pan, ladle a small amount of batter into the pan and spread thin. Cook until brown and flip and brown the other side.