Wilson Farm Recipes : Crepes with Chicken & Asparagus or Broccoli
From Lynne Wilson Preheat oven to 375°F. Crepes 2 eggs 1 cup milk 1 cup flour ¼ tsp. salt 2 Tbsp.
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Cooking tools:
- Blender
- Whisk
- Mixing bowl
- Skillet
- Crepe pan
- Spatula
- Oven
- Stove
- Steamer basket
- Colander
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Wax paper
- Baking dish
- Kitchen timer
- Refrigerator
- Pastry brush
- Paper towel
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup flour
- ¼ tsp. salt
- 2 Tbsp. butter, melted
- 2 cups broccoli chopped 1-inch pieces or ½- to 1- inch pieces of asparagus
- 6 Tbsp. butter or margarine
- 1 ½ cups mushrooms, sliced
- 3 Tbsp. shallots, chopped
- 6 Tbsp. flour
- 1 ½ cups chicken broth
- 1 ½ cups light cream
- 1 tsp. salt
- ¼ tsp. ground pepper
- 2 cups chicken (or turkey), cooked
- 1 - 2 Tbsp. Parmesan cheese, grated
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