Chicken and Asparagus Crepes

Inspiration: many many versions
Prep time: 15 minutes
Cook time:10 minutes
Makes: four servings

Description: This recipe is lighter on the calories than a traditional bechamel crepe recipe. Any seasonal vegetable can be substituted for asparagus, as can leftover chicken. My favorite addition was the spices added to the crepe batter. The smell was amazing when they were cooking on the stove.

Ingredients

2 Tbsp butter

1 can cream of mushroom soup

1/2 small onion, chopped

1/4 cup shredded provolone cheese

1 cup chopped cooked chicken sprinkled with Italian seasonings

16 thin asparagus spears, steamed until crisp-tender

8 crepes with Italian seasoning mixed in the batter

1/2 cup shredded Parmesan

Directions:

1. Make 8 crepes, add Italian seasoning to the batter.

2. Preheat oven to 350. Lightly grease a 13x 9 pan.

3. In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes.
4. Add provolone cheese and chicken. Cook until cheese is melted.
5. Spoon 1/4 cup chicken mixture down center 1/3 of each crepe.
6. Place 6 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish.
7. Sprinkle 1/2 cup Parmesan cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.