Total Time
50mins
Prep 30 mins
Cook 20 mins

Taken from the June 2013 edition of the Food Network Magazine, with adjustments. You can use your own crepe recipe or buy the frozen.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Butter a large baking dish.
  3. In a bowl, combine the chicken, ricotta, 1/2 cup of Parmesan, 3 tablespoons of the herbs and season with salt and pepper.
  4. Divide the mixture evenly between the crepes.
  5. Roll up and place seam side down in baking dish.
  6. Cover with foil and bake 20 minutes.
  7. Meanwhile, in a medium skillet, over medium high heat, saute the shallots, in the butter, until softened.
  8. Add the chicken broth and reduce until slightly thickened.
  9. Add the asparagus and zest.
  10. Heat through.
  11. Finish with 1tbsp. of the herbs and 1/4 cup of the Parmesan cheese.
  12. Adjust seasonings.
  13. Mix.
  14. Divide the crepes among warmed plates, spoon the vegetable mixture evenly over and garnish with some more cheese and any leftover herbs.