Chicken, Mushroom and Asparagus Crepes

As a special request from my sister-in-law, I am posting this recipe a little bit early. This delicious version of French Crepes takes a little more work, so have your whisking arm ready. You can make your own crepes, but I prefer just to get a package from the produce section of the grocery store. I usually serve this alongside french cut green beans with toasted, slivered almonds. Bon Apetit!

Chicken, Mushroom and Asparagus Crepes

Ingredients:

6 tbl unsalted butter, divided
1/4 c all-purpose flour
1 1/4 c whole milk
1 1/4 c chicken broth
1/4 c shallots, sliced in half moons
1/2 c mushrooms, chopped (I've used white buttons and baby portabello, both were great)
2 cups chicken breast, cooked and finely chopped(I use a roasted chicken from the deli)
3 tbl medium-dry Sherry
1 lb thin asparagus, trimmed
1 lg egg yolk
5 tbl chilled heavy cream
1 tbl unsalted butter

1. Make filling:
-Heat 5 tbl butter in a 2 qt heavy saucepan over moderate heat until foam subsides.
-Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes.
-gradually add milk and broth, alternating, WHISKING, and bring to a boil, WHISKING.
-Reduce heat and simmer gently, whisking frequently, until veloute sauce is thick and silky, about 25 minutes.
-Reserve 1/2 c sauce for topping! (I always forget this and have to go back)
2. Cook shallot in remaining tbl butter in 10 inch heavy skillet over moderate heat, stirring until softened, 2-3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce and add chicken and Sherry.
Take a moment here to smell these wonderful aromas!
3. Cut tips from asparagus and set aside. Cut stalks in to 1/4 inch pieces to measure about 1 cup.
4. Cook tips in salted boiling water until crisp-tender, 2-4 minutes. Transfer to a bowl of ice water (ice bath, to stop the cooking process) with a slotted spoon. Scoop them out after 2 minutes and drain on paper towels, then reserve for topping.
5. Cook remaining asparagus stalks in the same manner, then stir into veloute sauce/filling and salt & pepper to taste.
6. Assemble & Bake Crepes:
-Pre-heat oven 350 degrees F
-Spread 1/4 cup of filling across center of crepe and roll into a cylinder (quickly, or they'll fall apart in your hands) and transfer, seam side down, to a buttered 13x9 buttered baking dish.
-Continue with remaining crepes and filling and bake center rack for 15 minutes.
7. Make topping while crepes bake:
-Stir together egg yolk, 2 tbl cream and reserved 1/2c veloute sauce until smooth.
-Beat remaining 3 tbl cream with a whisk until soft peaks form, then fold into yolk mixture.
8. Remove crepes from oven after 15 minutes and spoon topping over crepes. Broil, 5-6 inches from heat, until slightly browned, about 2 minutes. (Watch closely! I've cried over this before!)
9. Heat 1 tbl butter in small skillet, saute reserved asparagus tips, and toss until warm.
10. Top crepes with warm asparagus tips and serve 2 crepes on each plate.

Bon Apetit!

serves 4-6