Chicken and Mushroom Crepes

Adapted from entertainingwithbeth.com

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• 1 recipe Traditional Crepes (omit the sugar when making batter)
• For the filling:
  • 2 chicken breasts, cooked and shredded
  • 1 tablespoon (15g) butter
  • 4 leeks, white parts only sliced into ½ moons (I use 2 leeks)
  • 2 ½ cups (300g) mushrooms, sliced (I use one container)
  • salt and pepper to taste
  • 1 teaspoon (5g) Worcestershire sauce
  • 2 tablespoons fresh parsley, minced 
  • 3/4 cup Gruyere cheese
• For the Bechamel sauce
  • 2 tablespoons (30g) butter
  • 2 tablespoons (15g) all purpose flour
  • 2 1/3 cup (555g) milk (I use 2 cups)
  • 1 garlic clove, minced
  • salt and pepper to taste

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