Chicken and Asparagus Crepes

Perfect springtime supper, or even for a lazy brunch, these chicken and asparagus crepes and easy to make, and delicious to eat! Serve with a side of fresh fruit.

Chicken and Asparagus Crepes

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons unsalted butter, plus more for the dish

  • cups shredded rotisserie chicken

  • cups ricotta cheese

  • ¾

    cup grated parmesan cheese, plus more for serving

  • ¼

    cup chopped fresh herbs (such as parsley, dill, chives or mint)

  • Kosher salt and freshly ground pepper

  • 8

    store-bought crepes (about 9-inches each)

  • 1

    shallot, sliced

  • ½

    pound asparagus, trimmed and cut into pieces

  • ¾

    cup low-sodium chicken broth

  • 1

    teaspoon finely grated lemon zest


Preheat the oven to 425°F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.


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