Crepe with Chicken and Asparagus

Crepe is a brilliant side dish that may be added to just about any concoction being sweet or savoury. This is an uncomplicated savoury dish for lunch or dinner which can be prepared in advance before serving.

Ingredients serve 4

Crepes (recipe)

3 tbls butter (60g)

⅜ cups plain flour (60g)

600 g milk

1 tsp sea salt

¼ tsp ground white pepper

1 tin asparagus (340g)

600 g chicken tenderloin

Method

Make crepes according to the recipe. Panfry chicken tenderloin while making the sauce. Melt butter in a saucepan on low heat and mix in the flour with a whisk. Add milk, salt and pepper while whisking. Bring to the boil on medium heat while whisking. Add liquid from the tin of asparagus and whisk until combined. Add asparagus and bring back to a preferred heat approx. 90ºC don’t boil the mixture. Place two crepes on a serving plate and spoon some sauce over them. Fold the crepes and place the sliced chicken tenderloin on top. Serve with cracked black pepper.

Note: I learned by using tinned of asparagus the sauce has more asparagus flavour however using freshly cooked asparagus is a great way to make this dish.