• 4servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter , plus more for the dish

  2. 2 1/2 cups shredded rotisserie chicken

  3. 1 1/2 cups ricotta cheese

  4. 3/4 cup grated parmesan cheese , plus more for serving

  5. 1/4 cup chopped fresh herbs (such as parsley , dill, chives or mint)

  6. Kosher salt and freshly ground pepper

  7. 8 store-bought crepes (about 9 inches each)

  8. 1 shallot, sliced

  9. 1/2 pound asparagus , trimmed and cut into pieces

  10. 3/4 cup low-sodium chicken broth

  11. 1 teaspoon finely grated lemon zest

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees 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.

  2. 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.

  3. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

  4. Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g Photograph by Antonis Achilleos


Send feedback