Makes enough for 6 crepes (not perfect on portions yet, you'll have some stuff leftover)
3/4 c. flour
1/4 c. buttermilk
1/8 t. salt
1-2 t fresh rosemary
a few cranks of the pepper grinder
1/8 c. grated Parmesan cheese (or hard cheese blend)
put all of the stuff above into a blender and blend until smooth, transfer to a bowl and let set for 30min.
1 to 1/2 chicken breasts cut into chunks and seasoned with salt, pepper and garlic powder
6-8 asparagus spears cut up
1/4 onion (purple or yellow) cut up
5 strips of bacon already cooked and crumbled (use half for filling and half for sauce)
some chicken broth
3 T sour cream
2 T flour (maybe)
in a pan, saute onions and asparagus for 3 minutes (maybe with a little bit of butter), add in chicken and cook until chicken is done. Add in bacon, sour cream, and chicken broth. Add the chicken broth about 1/8 c. at a time. Add in flour to thicken and reduce until it tastes good.
1 carton portabella mushrooms, sliced
1/8 c. flour
1/4 c. shredded cheese, white cheddar or monterey jack
1/4 c. half and half
a pinch of thyme
saute onions, thyme, and mushrooms in a splash of chicken broth, when softened add bacon, more chicken broth, half and half, cheese and flour, reduce and continue adding chicken broth until desired consistency is reached, shouldn't be pasty.
Prepare crepes, I used a crepe maker but if you don't have one you should look up the best way to make them.
Add chicken filling and roll up then drizzle with mushroom sauce. Garnish with chopped green onions. I gave each person 2 crepes.
...and that's all!