Lorenza Avila

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Chicken Crepes, Asparagus and Mushrooms

1h 30 mins
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This recipe for crepes stuffed with mushrooms, chicken and asparagus is served with an exquisite creamy sauce. It is an elegant dish that you can prepare for a meal or a brunch.
Learn more about Lorenza Avila


8 portions
  • 1 bar butter
  • 1/3 cups flour
  • 2 cups chicken consommé
  • 1/2 cups shallot, minced
  • 2 cups chicken, shredding
  • 4 tablespoons dry sherry
  • 1/2 kilos asparagus, thin
  • 1/2 kilos mushroom, minced
  • 3/4 cups flour, for the crepes
  • 1/2 teaspoons salt, for the crepes
  • 1 1/4 cups milk, 'For the crepes
  • 1 egg, for the crepes
  • 1 egg yolk, for the crepes
  • 1 tablespoon butter, melted, for the crepes
  • 1 egg yolk, to add half of the sauce
  • 10 tablespoons cream, to add half of the sauce
  • 1 tablespoon butter, to add half of the sauce


Heat the butter stick in a pot over medium heat and add the 1/3 cup of flour stirring constantly with a balloon whisk as the butter is melted. Add the broth and milk little by little and keep moving with the balloon whisk so it thickens a little. Let it boil and lower the heat. Leave cooking for 20 minutes and reserve half of the sauce.
Prepare the dough of the crepes by mixing: 3/4 cup flour, 1/2 teaspoon salt, 1 1/4 cups milk, 1 egg, 1 yolk and 1 tablespoon melted butter. In a pan for crepes put a little butter and add the dough to cover the pan with a thin layer. When it is golden, turn around and move to a plate. Repeat until all the dough is finished. Reserve.
Catch the echallot with butter and mushrooms in a pan, cook for 4 minutes or more until the water evaporates. Add half of the sauce, chicken and sherry.
Cut the asparagus into pieces of 3 cm. Reserve the tips. Cook the pieces of asparagus in boiling water with salt for 4 minutes. When removing them, put them in cold water to keep them crispy. Drain well and add to the sauce (reserving the tips to decorate at the end).
In a greased refractory place the stuffed crepes of the sauce with the chicken rolled up. Bake at 180 degrees for 15 minutes.
Mix the reserved sauce with the cream and yolk and cover the crepes. Return to the oven for 5 minutes.
Serve hot with the tips of asparagus sautéed in butter to decorate the platter of crepes.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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