Asparagus Chicken Crepes

[KitKanboodle]

Asparagus Chicken Crepes


Ingredients

* 2 eggs
* 3/4 cup milk
* 1/2 cup all-purpose flour
* 3/4 teaspoon sugar
* 1/2 cup condensed cream of chicken soup, undiluted
* 1 teaspoon Worcestershire sauce
* 1 dash ground nutmeg
* 1 cup chopped cooked chicken
* 1 cup cut fresh or frozen asparagus, thawed
* 1/3 cup chopped fully cooked ham
* 1/2 cup grated Parmesan cheese, divided
* 1/2 cup heavy whipping cream, whipped
* 1/3 cup mayonnaise

Directions

1. For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour
and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter
into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until
top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, greasing skillet as needed. When cool, stack
crepes with waxed paper between.
3. In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set
aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture.
Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in
a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes.
Sprinkle with 1/4 cup Parmesan cheese.
4. Cover and bake at 375 degrees F for 20-25 minutes. Gradually fold cream
into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6
in. from the heat for 3-5 minutes or until bubbly and golden brown.