Pictures sometimes fail to depict the most important part of a recipe - the taste.  So I apologize if you can’t experience how good these are - you’ll just have to trust me.  So, now you trust me - let me tell you to consume these immediately after preparing them.  I refrigerated these and served them a day later.  No comparison, so take my advice and make them just before you need them.  They were tasty, just not sensational any longer. Fresh vegetables (like the asparagus and mushrooms) have a tendency to seep juices after standing even a day once they have been initially cooked. 

If you have a favorite crepe recipe, feel free to use it in place of this one.  And give a non-stick fry pan a try when preparing them - they don’t have the “lacy” appearance from being cooked in butter, but they are so much faster.  Once covered in sauce, you will never know the difference.

Crepe Batter:

1 beaten egg

1 cup milk

1 Tbs butter, melted

1 cup flour

dash of salt (for main dish crepes, for dessert crepes - omit salt)

Combine in blender until smooth.  Pour 2 Tbs crepe batter into bottom of non-stick skillet over medium heat.  Tilt until batter coats entire bottom.  Brown crepe on one side only.  Remove by inverting pan over a plate.  Stacked crepes do not stick together, and refrigerate well - so you can get a head start by making the crepes the day before. 

Parmesan Chicken Filling:

5 Tbs butter

1/2 small onion, chopped

1/4 lb mushrooms, sliced

3 Tbs flour

2/3 cup chicken broth

1/2 cup half-and-half cream

2 cups cooked chicken or turkey, cut into bite-sized pieces

1 lb asparagus spears, in 2” slices - cooked/drained

1/4 tsp crushed rosemary leaves

1/2 tsp salt

Shredded Parmesan cheese

grated Parmesan cheese

Melt butter in large fry pan, adding onion and mushrooms.  Stir fry until limp.  Set aside.  Boil asparagus for a few minutes until tender/crisp.  Drain and rinse with cold water.  Add flour to mushroom/onion mixture, stirring until well distributed.  Stir in broth, then cream - stirring over heat until it thickens.  Stir in a handful or two of shredded Parmesan, rosemary leaves, and salt to taste.  Add a cup or two of sauce to onion/mushroom mixture in pan, stirring until incorporated.  Add chicken and asparagus, then additional cheese as desired.  Place a heaping Tablespoon of filling down the center of a prepared crepe.  Roll tightly, and place in greased baking dish.  Sprinkle with additional parmesan if desired, then cover with sauce.  Bake 35-40 minutes, or until golden brown.