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Chicken, Bacon & Asparagus Crepes…can be gluten free/dairy free, or not.

Chicken, Bacon & Asparagus Crepes…can be gluten free/dairy free, or not.crepes

Recently we have a few requests for Chicken, Bacon & Asparagus Crepes…they can be gluten free & or dairy free, or not. Make them your own, add your favourite fillings or use up what you have in the fridge.

(I apologise for some of the crappy photos. The good ones are Emma’s.)crepes

You can have your mixes waiting to cook when ready, or your crepe skins & fillings done & ready to assemble. Or even have them fully assembled ready to pop in the oven after a hard day at work.

Both mixes are very forgiving, so be brave, give it your best shot. You & your family will be very happy about that. They make an excellent casual meal, anytime. Add your best salad & you are good to go!crepes

Easy Crepe Recipe:

Makes 6-7

  • 2 eggs
  • 1/2 cup p flour (or gluten free flour)
  • 1/2 tspn salt
  • 1 1/4 cups milk (alternative if dairy free, like almond & coconut)
  • 2 tblspns oil

Mix with stick blender (mixture will be fairly thin, experiment a little.)

Heat pan til oil just bubbles when drop of mix is added.

Pour in ladle-fulls, swirling mixture to cover bottom. Keep an eye on the colour by having a little peek after lifting a corner.

Flip over (I use an egg lifter :)) Cook another minute or so & then tip pan onto plate or board.

Repeat, adding a tiny splash of oil between each crepe. This batter behaves beautifully.crepes

Filling:

  • Make a thick white sauce… about 50g butter. 1/3 cup flour. maybe 3 cups milk. (Use oil, gf flour & dairy alternative milk if preferred.)
  • Poach 2-3 chicken breasts, cool, slice.
  • Cut 2 rashers of bacon into strips & fry.
  • Drain tin of asparagus (or poach fresh asparagus)

Add all this to sauce with a handful of grated cheese, s&p (or chicken stock) & some chopped parsley.

When mixture is cool (or cold) spoon generous amount on each crepe skin & roll up. Spread a little on top of each & sprinkle with a little extra cheese (we use parmesan.)

Pop into a mod oven for 10-15 mins. to heat through & enjoy!

Tip: I always make the filling before the crepe skins & stick it in the freezer to cool as much as possible before assembling.crepes

My Finnish chef friend gave me this crepe recipe many many moons ago. We worked together across a huge stainless steel bench for a few years in a busy little cafe. These crepes were a firm favourite in the shop & the one thing we could never remove with each menu change. I have used this mix in multiple ways ever since. It’s a fabulous must-have basic….

You can have them rolled, folded, stacked…. Or have them sweet for dessert. With berries, ice-cream, syrup…..whatever you can dream up :))crepes

My niece Emma, who is a fabulous cook & has a family of 6, also has a favourite filling combination. So we’ve added her suggestion. Nice one Em, thank you :)) And a link to an old post with a bigger quantity to make (’cause the crepe skins freeze really well too.)

Mid-week Meal Ideas! Chicken & Asparagus Crepes.

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