9 T butter, divided
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup milk
1 lb fresh asparagus, washed
2 medium shallots, minced
3 cloves garlic, minced
1/4 cu dry white wine
2 cups chopped chicken, cooked
1/2 tsp salt
1/4 tsp ground black pepper
(garnish w/ asparagus tips)
In Dutch oven over medium heat, melt 6 T butter. Add flour, whisk constantly 2-3 minutes, until lightly browned. Gradually add chicken broth and milk, whisking constantly, until mix comes to boil.
Reduce heat to low and simmer 20-25 minutes,whisking frequently; remove from heat.
Break off bottom of each piece of asparagus. Chop stems into 1/4 inch pieces to measure one cup; reserve tips. Cook asparagus in boiling water 5 minutes; drain.
In medium saute pan over med-high heat; melt 2 T butter. Saute shallots 3 minutes; add garlic and saute 2 minutes.
Add wine and cook 3 minutes.
Add shallot mixture, chicken, and chopped asparagus to sauce mixture, stirring well to combine; stir in salt and pepper
3/4 cup all purpose flour
1/2 tsp salt
1 1/4 cup milk
1 large egg
1 egg yolk
1 T butter, melted
In bowl combine flour and salt
In separate bowl, whisk together milk egg, egg yolk butter. Gradually add flour mixture to milk mixture whisking until smooth.
Heat 8 inch nonstick skillet over medium-high heat.
spoon 2 1/2 T of batter into skillet; cook 30-45 secnds
Loosen crepe w/ spatula, and carefully turn over
Cook 30-45 sec; transfer to plate
Repeat w/ batter
1/2 cup condensed cream of mushroom soup
1/4 cup sour cream
1/4 cup water
Preheat oven to 350.
Grease 14 x 10 x 2 baking dish
In small bowl, combine soup, sour cream, water and mix well.
In small saute pan over medium-high heat, melt remaining 1 T butter. Saute' asparagus tips for 1-2 minutes.
To assemble, spread about 1/4 cup filling across center of crepe and roll up.
Transfer crepe w/ seam side down to dish; repeat with other crepes.
Spoon 2 T sauce over each crepe and top w/ asparagus tips; bake 13 minutes
Broil 2-3 minutes or until lightly browned.