Chicken Crepes with Asparagus and Mushrooms

Active time is 2 hours, start to finish 2 ¼ hours

Yield:  8 servings

Ingredients

For Filling 

• 6 tablespoons of unsalted butter – (90ml)
• ¼ cup of all-purpose flour – (60ml)
• 1 ¼ cups of chicken broth – (310ml)
• 1 ¼ cups of whole milk – (310ml)
• ¼ cup of chopped shallot – (60ml)
• ½ cup of chopped mushrooms – (125ml)
• 2 cups of finely chopped cook chicken – (500ml)
• 3 tablespoons of Brandy – (45ml)
• 1 pound thin asparagus, trimmed – (450grams)
• 1 Stalk of Thyme

For Herb Crepes

• ¾ cup of all purpose flour – (150ml)
• ½ teaspoon of salt – (2.5ml)
• Pinch of freshly grated nutmeg
• 1 ¼ cups of milk – (310ml)
• 1 large egg yolk
• 1 whole large egg
• 4 tablespoons of melted unsalted butter – (75ml)
• 1 tablespoon of minced chives – (15ml)

For Topping

• 1 large egg yolk
• 5 tablespoons of chilled heavy cream – (75ml)
• 1 tablespoon of unsalted butter, melted – (15ml)

Directions

1. First the filling, using a heavy bottomed saucepan melt 5 tablespoon of unsalted butter, when foam subsides, whisk in flour and cook until pale golden. Gradually add milk and chicken broth, whisking and bring sauce to a boil. Reduce heat and simmer until sauce is silky and thick, reserve ½ cup sauce for topping.
2. In another skillet, heat the remaining 1 tablespoon of butter and add chopped shallot and cook until they are soft.  Add mushrooms and cook until they are lightly brown. Add cooked mushrooms and shallots to sauce, stir in cooked chicken, Brandy and add a stalk of thyme.
3. Remove the tips from asparagus, set aside and cut the stalks of the asparagus into ¼ inch pieces making sure you have 1 cup worth.  Cook asparaguses tips in a sauces pan with boiling salted water until they are tender. Using a slotted spoon transfer the asparagus tips to a bowl with ice and water and set for a few seconds and then drain on paper towels and set aside.
4. Cook and drain ¼ asparagus pieces in the same manner and then fold the asparagus pieces into sauce.
5. Preheat oven 350°F
6. For the crêpes, sift flour into a large bowl, add salt, nutmeg and stir together, create a well in the flour. In a small bowl, whisk together milk, egg, egg yolk and gradually pour mixture into the well of the flour mixture. Whisk in 1tablespoon of melted butter and force batter through a fine sieve into a bowl and then mix in minced chives.
7. Using a non-stick skillet, brushed lightly with melted butter, spoon in 2 tablespoons of batter, tilt skillet to coat bottom. Cook for 6 to 10 seconds, then lift crêpe with spatula and cook until crêpe is cook through. Repeat until you have your desired amount of crêpes, brushing skillet with melted butter as needed and stacking crêpes on a plate, placing a sheet of paper towel between each crêpe.
8. Spread ¼ cup of filling into the centre of each crepe and roll into a cylinder.  Line a baking dish with the rolled crepes, seam side down. Bake for 15 minutes.
9. For the topping, stir together yolk, 2 tablespoons of cream and reserved sauce until smooth. Whip remaining 3 tablespoons of cream until it holds soft peaks, and then fold in to yolk mixture.
10. Spoon topping over crêpes and broil 5 to 6 inched from heat until lightly browned.
11. Heat butter in a skillet, then add reserved asparagus tips and toss until warm.
12. Plate crepes with asparagus tips, serve and enjoy!