How to Make Chicken Crepes

Step-by-Step Guide

1. 1

   Step 1: Sauté onion and mushrooms in 2 tbsp butter and oil in a large saucepan over medium heat until mushrooms begin to brown.

   Set aside.
2. 2

   Step 2: Wash the asparagus.

   Then snap the stem end of each spear and discard the tough bottom segments (or use them in soup).
   
   This is most easily done by holding the thicker, cut end in one hand and moving the other hand up the stem while trying to snap the spear like a twig.
   
   When the asparagus breaks, cut the tender portion with the tip into two-inch pieces. , Add more butter and oil to the pan, if necessary.
   
   Remove from the heat when the asparagus begins to caramelize (3-5 minutes).
   
   Set aside with onions and mushroom. , Heat 6 tbsp butter in 2-3 quart pan over moderate heat.
   
   When the foam subsides, whisk in flour.
   
   Cook for several minutes (5 to 10) until mixture has a nice golden appearance.
   
   Gradually add milk, wine and chicken broth and simmer for 5 to 8 minutes.
   
   Reserve 1/2 cup and set aside. , Add black pepper to taste.
   
   If mixture becomes too thick, slowly stir in a little more milk until it's smooth enough to fill crepes with. , Repeat with remaining crepes.
   
   Arrange the assembled chicken crepes side by side in an oiled baking dish.
   
   Pour the reserved bechamel sauce over the top of crepes.
   
   Bake for about 10 minutes at 350 degrees.
   
   Before serving, sprinkle parsley over the top of each crepe for garnish. ,
3. 3

   Step 3: Sauté the asparagus in the same pan that you used for the onion and mushrooms.

4. 4

   Step 4: make your bechamel sauce.

5. 5

   Step 5: Add chicken

6. 6

   Step 6: mushrooms

7. 7

   Step 7: onions and asparagus pieces and tips to the sauce in the pan and re-heat the mixture for another minute.

8. 8

   Step 8: Roll up one-eighth of the mixture inside each of the crepes.

9. 9

   Step 9: Yield: 4 servings (2 crepe rolls each)

Detailed Guide

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