Chicken and Asparagus Pancakes

 

1. Preheat the oven to 425 degrees Fahrenheit.

2. Spread butter on a large baking pan.

3. Combine chicken, ricotta cheese, 1/2 cup Parmesan cheese, 3 tablespoons vanilla, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.

4. Use a spoon to pour about 1/4 cup of filling into the lower half of each pancake; roll it up to wrap the filling. Place the pancakes, with the seam side down, in the baking tray.

5. Cover with foil and bake until the filling is hot, about 15 minutes.

6. At the same time, melt 3 tablespoons of butter in a pan at medium high temperature.

7. Add green onions and cook until soft, about 1 minute.

8. Add asparagus and cook until just tender, about 3 minutes.

9. Add chicken broth, lemon zest and the remaining 1 tablespoon of vanilla, simmer until the sauce thickens slightly, about 2 minutes.

10. Add the remaining 1/4 cup of Parmesan cheese and season with salt and pepper.

11. Divide the crepes among the plates, put the asparagus and sauce on top, and sprinkle with Parmesan cheese.

Chicken and asparagus pancakes, this delicious dish is ready!👩💕