Makes 6 crepes
Ingredients (for the filling)
4 tablespoons butter
¼ cup sliced shallot
2½ tablespoons all-purpose flour
¾ cup whole milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
2 cups chopped cooked Smart Chicken
1 tablespoon minced tarragon leaves
Heat butter in a saucepan over moderate heat, add shallots and cook about 3 minutes. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil. Reduce heat and simmer gently, whisking frequently, until sauce is smooth and thick, about 25 minutes. Add the chicken and tarragon and remove from heat. Check for seasoning, adding more salt and pepper as needed
Ingredients (for the crepes)
1 cup flour
1½ cups milk
¼ teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or cooking spray
Sift together flour, salt, and pepper. Whisk together milk and eggs in a small bowl, then gradually whisk into flour mixture. If mixture is lumpy, pour it through a fine mesh sieve.
Heat a nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter or cooking spray. Spoon about ¼ cup batter into skillet, tilting the skillet to evenly coat the pan with batter. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Repeat with remaining batter. (Crêpes can be made ahead of time. Once cooled, layer them between sheets of wax paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.).
Ingredients (for the topping)
3 tablespoons butter
3 tablespoons sliced shallot
½ pound asparagus, trimmed and cut into 1-inch pieces
½ cup chicken stock
1 tablespoon chopped fresh herbs (such as parsley, chives, tarragon, and thyme)
Directions (assemble crepes)
Preheat oven to 350°F.
Spread ¼ cup of filling across center of one crêpe and roll into a cylinder. Transfer, seam-side down, to buttered baking dish. Assemble the rest of the crêpes, fitting them snugly into the baking dish. Bake in oven for 15 minutes.
While the crêpes are baking, make the asparagus topping. Melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest, and the herbs and simmer until the sauce is slightly thickened, about 2 minutes. Spoon over top of the crêpes just before serving.