Asparagus Chicken Crepes

Ingredients

• 1 cup asparagus fresh thawed cut
• 0.5 cup cream of chicken soup undiluted
• 1 cup roasted chicken cooked chopped
• 0.3 cup finely-chopped ham fully cooked chopped
• 2  eggs 
• 0.5 cup flour all-purpose
• 1 Dash nutmeg 
• 0.5 cup cup heavy whipping cream 
• 0.3 cup mayonnaise 
• 0.8 cup milk 
• 0.5 cup parmesan cheese divided grated
• 0.8 teaspoon sugar 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan

Directions

1. For crepe batter, beat eggs and milk in a small bowl.
2. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
3. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.
4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
5. In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup.
6. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly.
7. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes.
8. Sprinkle with 1/4 cup cheese.
9. Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise.
10. Spread over crepes.
11. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.