Seeking Easter Brunch Menus? How about fresh asparagus recipes? Nothing says springtime like these savory ham, chicken and asparagus crepestopped with cheese.
This recipe is one you can make ahead and pop into the oven right before your guests arrive.
Add it to the buffet, along with a simple green or fruit salad.
It's perfect for Easter brunch, but no matter what the occasion, we think this dish makes an elegant and tasty dinner meal!
First, prepare asparagus. Bend each piece of asparagus to form a "U" shape. When the asparagus breaks, keep the portion with the tip and discard the stump or cut end. This step will ensure that you have the tenderest part of the asparagus. Next, cut off the tips and cut the remaining stalk into one-inch pieces. Next, drop asparagus into boiling water and cook for 2 minutes. Remove frm heat and plunge into ice water to stop the cooking. Once cooled, drain and set aside.
Melt butter over medium heat. Add shallot and garlic and sauté for 1-2 minutes or until vegetables soften. Whisk in flour. Cook for several minutes (5 to 10) until mixture has a nice golden appearance. Gradually add milk, wine and chicken broth and simmer for 5 to 8 minutes. Reserve ½ cup and set aside.
Add chicken, ham, and asparagus pieces to sauce in the pan. Heat mixture for another minute and add salt, thyme, and white pepper.
Assemble crepes: Add one-eighth of the mixture inside one of the crepes and roll up. Repeat with remaining crepes. Assemble chicken crepes in oiled baking dish and arrange in dish side by side. Pour reserved bechamel sauce over the top of crepes. Sprinkle with cheese. Bake for about 20 minutes at 350 degrees. Before serving, sprinkle parsley over the top of each crepe for garnish.
Yield: 4 servings or 2 baked crepes each
Seeking more ideas for Easter brunch menus? Below is a list of our favorite brunch crepe recipes.
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