Combine sour cream, honey, lemon juice, curry powder, salt and ground red pepper in large bowl until well blended. Add chicken, asparagus, bell pepper and green onions; toss to coat evenly with dressing. Spoon 1/3 cup chicken mixture down center of each cr?pe. Fold and roll cr?pes to enclose chicken mixture. Garnish with parsley sprigs, if desired.
Combine all ingredients in blender or food processor; blend until smooth. Rub 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons cr?pe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn cr?pe over and cook until lightly browned. Remove cr?pe to plate to cool. Repeat process with remaining batter. Cr?pes may be refrigerated 3 days or frozen up to 1 month in airtight container.
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