This recipe for crepes filled with mushrooms, chicken, and asparagus is served with an exquisite creamy sauce. It is an elegant dish you can prepare for a meal or brunch.
1 tablespoon unsalted butter , melted, for the crepes
1 egg yolk, to add to half of the sauce
10 tablespoons cream , to add to half of the sauce
1 tablespoon unsalted butter , to add to half of the sauce
Preparation
1h 30 mins
0 mins
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Heat the stick of butter in a pot over medium heat and add 1/3 cup of flour, stirring constantly with a whisk until the butter is melted. Gradually add the broth and milk while continuing to stir with the whisk to thicken slightly. Let it boil and reduce the heat. Let it cook for 20 minutes and reserve half of the sauce.
Prepare the crepe batter by mixing: 3/4 cup of flour, 1/2 teaspoon of salt, 1 1/4 cups of milk, 1 egg, 1 yolk, and 1 tablespoon of melted butter. In a crepe pan, put a little butter and add the batter until covering the pan with a thin layer. When golden, flip it and transfer to a plate. Repeat until all the batter is used. Set aside.
Sauté the shallot with butter and mushrooms in a pan, cooking for about 4 minutes or more until the water evaporates. Add half of the sauce, the chicken, and the sherry.
Cut the asparagus into 3 cm pieces. Reserve the tips. Cook the asparagus pieces in boiling salted water for 4 minutes. Once removed, place them in cold water to keep them crisp. Drain well and add to the sauce (reserving the tips for decoration at the end).
In a greased baking dish, place the crepes filled with the sauce and the rolled chicken. Bake at 180 degrees for 15 minutes.
Mix the reserved sauce with the cream and the yolk and cover the crepes. Return to the oven for 5 minutes.
Serve hot with the sautéed asparagus tips to decorate the plate of crepes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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