These savory crepes are filled with tender chicken, earthy mushrooms, and crisp asparagus, all smothered in melted Swiss cheese. They make for an elegant and satisfying meal perfect for brunch or dinner.
Ingredients: 1 cup cooked chicken, shredded. 1/2 cup asparagus, chopped. 1/2 cup mushrooms, sliced. 1/2 cup shredded Swiss cheese. 1/4 cup all-purpose flour. 2 eggs. 1/2 cup milk. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Mix the flour, eggs, and milk together in a medium-sized bowl with an electric mixer until the mixture is smooth. Add a little salt and pepper to taste. Melt one tablespoon of butter in a nonstick skillet over medium-low heat. Add a little batter and swirl it around to cover the bottom of the pan. If the bottom of the crepe is set and just a little golden, flip it over and cook the other side. Do it again with the rest of the batter, adding more butter if you think you need to. There should be four crepes. The last tablespoon of butter should be added to the same pan. The asparagus and mushrooms should be cooked for about 5 minutes, or until they are soft. Add pepper and salt. In the middle of each crepe, put some of the shredded chicken. Add the asparagus and mushrooms that have been sauted on top. Add Swiss cheese on top. To make a square or rectangular shape, fold the sides of each crepe over the filling. Put the folded crepes back in the pan and cook for a few more minutes, until the cheese melts and everything is hot. Serve hot with fresh parsley on top. Enjoy your tasty crepes with chicken, asparagus, and mushrooms!
