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Categories:
eggs milk butter flour salt fresh asparagus onion canola oil mushrooms cubed rotisserie chicken butter all-purpose salt pepper milk Swiss cheese Mozzarella cheese
Viewed: 18 - Published at: 3 years agoIngredients
- 3 eggs
- 1-1/2 cups 2% milk
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups cut fresh asparagus (1-inch pieces)
- 1 small onion, chopped
- 1 teaspoon canola oil
- 2-1/2 cups sliced fresh mushrooms
- 3 cups cubed rotisserie chicken
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups 2% milk
- 6 slices Swiss cheese, halved
- 2/3 cup shredded part-skim mozzarella cheese
Method
- In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
- Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
- Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside.
- For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese.
- Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.
