Chicken and Asparagus Crepe

Submitted by Tania Whitford

Chicken and Asparagus Crepe

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Serving: 4
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes


  • Filling
  • 500g diced chicken
  • 1/2 onion
  • 1 Tbsp garlic
  • 1 Advocado thinly sliced
  • 1 Tbsp parsey
  • 1 bunch or 1 tin asparagus cut into quarters
  • 200ml cream
  • 1 cup grated cheese
  • 1 cup chicken stock
  • Salt and pepper to taste
  • Crepes
  • 1 cup SR Flour
  • 1 egg
  • 1 cup milk


  • Add all ingredients except cream and cheese into the slow cooker and cook on low for 2 hours or until chicken is nearly cooked. Then add in cream and cheese remove lid and leave on high for approx 30 mins to thicken sauce. Cornflour can also be added if required. Mix all of the crepe mixture together in a separate bowl until it is a thin batter, a little more milk may be required. Cook the crepes in a pan and place into an oven proof dish with half of the crepe over hanging. Place filling inside and flip the overhanging crepe over the top. Add a little extra cheese on top and grill until brown.
  • Extra cheese can be added or the cream substituted for cream cheese to give it an really cheesy taste. Mushrooms and broccoli also work really well in here as well

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