• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, C, D
MineralsIodine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. For filling

  2. 3/4 stick (6 tablespoons) unsalted butter

  3. 1/4 cup all-purpose flour

  4. 1/4 cups chicken broth

  5. 1/4 cup chopped shallot

  6. 1/2 cup chopped mushroom s

  7. 2 cups finely chopped cooked chicken (9 oz)

  8. 3 tablespoons medium-dry Sherry

  9. 1 lb thin asparagus , trimmed

  10. For crêpes

  11. 3/4 cup all-purpose flour

  12. 1/2 teaspoon salt

  13. Pinch of freshly grated nutmeg

  14. 1/4 cups whole milk

  15. 1 whole large egg

  16. 1 tablespoon unsalted butter , melted

  17. For topping

  18. 1 large egg yolk

  19. 5 tablespoons chilled heavy cream

  20. 1 tablespoon unsalted butter

  21. Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish

Instructions Jump to Ingredients ↑

  1. Make filling: Heat 5 Tbs butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.

  2. Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.

  3. Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.

  4. Assemble and bake crêpes: Preheat oven to 350°F.

  5. Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.

  6. Make topping while crêpes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.

  7. Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.

  8. Heat butter in skillet, then add reserved asparagus tips and toss until warm.

  9. Put 2 crêpes on each of 8 plates and top with asparagus tips.

  10. Cooks’ note:

  11. Filling and crêpes can be made 2 days ahead and kept, separately, covered and chilled.


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