1tablespoonlemon zest(or as much as you get from 1 lemon - don't go crazy zesting a million lemons)
Instructions
Preheat oven to 425° Fahrenheit.
Make the crepes
In a bowl or blender, combine the flour, milk, eggs, butter, and salt. Mix or blend until well-blended and lump-free.
Heat an 8-inch non-stick skillet until medium-hot. Spray with a non-stick cooking spray or brush with oil. Lift the pan from the burner and pour in ¼ cup of the batter, immediately tilting and swirling the pan until the batter is spread out. Return to burner and cook until the top is looking dry and the bottom is lightly browned (about 30 – 1 minute seconds). You might need to adjust the heat to make sure the bottom does not burn and the top is mostly cooked. Carefully remove onto a large plate, and continue making the rest of the crepes.Or use a crepe maker and follow the directions on the package.
Make the chicken filling
In a large bowl, combine the chopped chicken, ricotta cheese, ½ cup parmesan cheese, 1½ tablespoons each of the chives and parsley. Mix well, and season with salt and pepper, to taste.
Make the asparagus + sauce topping
Melt 1 tablespoon butter in a skillet. Add the diced green onion and asparagus pieces and sauté until bright green and crisp-tender, about 5 minutes, stirring frequently.
Add the chicken broth, lemon zest, and the remainder of the chives and parsley. Simmer for about 5 minutes, or until the asparagus is cooked to your liking. Add the remainder of the parmesan cheese, and stir.
Bake and assemble
Spread ¼ to ⅓ cup of the chicken filling onto the lower half of each crepe. Roll each crepe. Place in a 9x11 inch baking dish, seam side down - it's OK if a few crepes overlap. Cover with foil and bake at 425F for approximately 15 minutes.
To serve, top with asparagus and sauce, extra Parmesan cheese, lemon slices, and fresh herbs for garnish.