For Christmas I asked Hubster to get me a new crêpe pan, he went to the store and asked for a “grapes pan”. Luckily, the sales woman knew what I wanted… Now, with my new crêpe pan on the stove, I can begin to play. I’m not sure of the accuracy of my technique, but the taste and texture was great. When I originally planned this recipe, I wanted to use tarragon. However, I can’t buy any fresh or dried locally. A friend suggested a company that she orders her herbs & spices through, and I’m checking them out. Maybe next time I make these, I’ll have tarragon on my rack.
The idea of crêpes are still a little foreign to Hubster. By using cheddar in the dish, I’ve “Hubsterized” it. I also didn’t measure my ingredients for the Crème Fraîche, Lemon & Dill Sauce, so these are approximations.
Chicken & Asparagus Crêpe Ingredients:
4-6 crêpes, 3 chicken breasts, bunch of asparagus, cheddar cheese, extra virgin olive oil
Chicken & Asparagus Crêpe Directions:
Preheat oven to 350°F. Heat pan over medium heat. Snap off hard ends of asparagus, lightly steam spears. Add EVOO to pan and sauté chicken until no longer pink. Cut chicken into smaller strips. Place crêpes in a glass casserole dish, layer with chicken, asparagus and cheddar. Close crêpe and use toothpick to hold closed, continue with remaining crêpes. Bake for 10 minutes. Remove from oven and plate. Drizzle with Crème Fraîche, Lemon & Dill Sauce.
Crème Fraîche, Lemon & Dill Sauce Ingredients:
2 c. crème fraîche, 1/2 c. white wine, 1 Tbs. lemon peel, fresh ground sea salt, 1 Tbs. dill weed
Crème Fraîche, Lemon & Dill Sauce Directions:
Mix together crème fraîche and lemon peel and set aside. Pour wine into chicken pan to deglaze. Add crème fraîche, stirring constantly and continue to heat on low. Remove from heat and stir in dill weed. Drizzle over crêpes immediately after removing them from oven.
What’s on your dinner plate tonight?