1 cup meat from a rotisserie chicken cooked chopped
1 can cream of mushroom soup
0.1 cup cooking sherry dry
1 egg yolk
1 large eggs
0.8 cups flour all-purpose
0.3 cup fontina shredded
1.3 cups milk
0.5 small onion chopped
0.5 teaspoon salt
0.5 cup swiss cheese shredded
Equipment
bowl
frying pan
oven
whisk
baking pan
aluminum foil
spatula
Directions
Preheat the oven to 425 degrees F. Butter a large baking dish.
Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.
Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.
Add the shallot and cook until it softens, about 1 minute.
Add the asparagus and cook until just tender, about 3 minutes.
Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.
