Chicken and Mushroom Crepes

Adapted from entertainingwithbeth.com

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• 1 recipe Traditional Crepes (omit the sugar)
• 3/4 cup Gruyère cheese, shredded
• Filling:
  • 2 chicken breasts, poached and shredded (1 large or 2 small/thin)
  • 1 tablespoon butter
  • 4 leeks, white parts only sliced into ½ moons (I use 2 leeks – including green)
  • 2 ½ cups (300g) mushrooms, sliced (I use one standard container)
  • Salt and pepper, to taste
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley, minced
• Bechamel sauce
  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • 1 cup milk
  • 1 garlic clove, minced
  • 2 tablespoons Parmesan
  • Salt and pepper to taste

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1. Make the crepes, stacking them as they cook. Cover with foil until ready to use.
2. For the filling: Melt butter in a large skillet. Add leeks and cook until tender. Add mushrooms, Worcestershire sauce, salt, pepper, and half the parsley. Cover and set aside until ready to use.
3. For the béchamel sauce: In a skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.Add flour and whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Stir in Parmesan.
4. To assemble: Place crepe over a small gratin dish. Fill with 2 tablespoons (30g) of the mushroom mixture. Top with ¼ cup (30g) shredded chicken. Ladle 2 tbsp (30g) béchamel over the chicken. Roll crepe and drizzle more béchamel on top. Sprinkle with gruyere cheese
5. Bake at 350-F for 10-12 minutes, then place under the broiler 1-2 minutes until browned in spots.
6. Garnish with remaining parsley.