Adapted from entertainingwithbeth.com
- 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
- Make the crepes, stacking them as they cook. Cover with foil until ready to use.
- 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.
- 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.
- 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
- Bake at 350-F for 10-12 minutes, then place under the broiler 1-2 minutes until browned in spots.
- Garnish with remaining parsley.