Cook Time: 30 minutes
Makes: 8
Ingredients Crepes
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 3/4 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a non stick pan treated with oil or cooking spray over medium heat. Pour or scoop 1/4 cup of the batter into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack on a warm plate and keep warm in a 150 oven until ready to fill and serve.
- 2 boneless, skinless chicken breasts cut into bite sized cubes
- 8 sliced button mushrooms
- 16 asparagus stalks, woody stems removed
- 1 diced shallot
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 6 sprigs fresh thyme
- 1/2 cup dry sherry
- 1 cup low sodium chicken stock
- 1/2 container Philadelphia cream cheese
- 1/2 cup shredded Gruyere cheese
- Saute the chicken, shallots, and mushrooms in the olive oil in a large skillet over medium high heat until the chicken has cooked through and the mushrooms have begun to release their water.
- Add the sherry to the pan, stirring well to get all that nice flavour off the bottom. Bring to the boil and let the sherry reduce until it's almost evaporated.
- Add the fresh thyme and pour the chicken stock over all.
- Bring to the boil, and let boil until the sauce reduces by half.
- Turn the heat to medium low, and add the cream cheese to the pan, stirring well to melt into the sauce.
- Add the shredded Gruyere cheese and stir well to incorporate.
- Use a slotted spoon and scoop a generous amount of chicken and mushrooms onto each crepe. Add two spears of steamed asparagus per crepe, a spoonful of the cream sauce from the pan, fold over, drizzle with more sauce, and top with fresh chopped parsley.
