This is one of my favorite fillings for a crepe. Velvety, creamy, and smooth, with sophisticated undertones from the brandy. And dairy-free, of course. Enjoy!
1 batch of crepes
5 tablespoons margarine
1 large shallot, sliced
1 pound of asparagus, in diagonal cuts
1/2 pound baby shitake mushrooms, sliced
5 tablespoons flour
1 cup chicken broth
1 cup soy cream
1/4 cup brandy
1 tablespoon tarragon
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups of leftover cooked and diced chicken
Saute the shallots, asparagus, and mushrooms in the margarine. Add the flour and cook, stirring constantly so as not to let the flour brown, for a few minutes.
Add the broth, cooking and stirring constantly, until thickened. Stir in the soy cream and the brandy. Cook over low heat for about 5 minutes and allow to thicken a little.
Add the tarragon, salt and pepper; cook over low heat for about a minute. Add the chicken, gently stir and cook another minute. Remove from heat.
On your serving plate, spoon several tablespoons worth of this chicken filling into each crepe and fold over. Place attractively on the plate and serve immediately.