This video is about HOW TO MAKE SAVORY CREPES WITH A CHICKEN AND MUSHROOM FILLING, TOPPED WITH A BECHAMEL SAUCE AND BABY SWISS CHEESE
BELOW ARE THE INGREDIENTS FOR EACH STEP IN THE PROCESS

CREPE BATTER
1 3/4 cup all purpose flour
1/2 Tsp. Salt
2 1/2 cups milk
2 eggs
4 Tbsp. Melted butter
1 Tbsp. Fresh dill minced
Whisk flour and milk first to prevent lumps in the batter.
Beat 2 eggs well. Then pour into batter mixture and whisk.
Melt butter then add butter, salt and dill. Whisk well. Set aside so air bubbles
can escape.
To make crepes,
Oil skillet then wipe out with a paper towel.
Heat skillet to 400°F. Add batter using a 3 ounce ladle or a comparative measuring cup.
Roll batter around until the bottom of the skillet is full to the sides with batter.
Cook on a medium heat for 2-3 minutes or until the bottom of the crepe is browned.
Flip the crepe over gently. Cook for 1 minute and reserve.
Repeat this until you have made as many crepes as you want. Refrigerate the ones you don't use.

FILLING
Rotisserie chicken remove meat
1 Large Leek sliced cleaned and chopped
2 Tbsp. Butter
Salt & Pepper
2 1/2 cups thinly sliced mushrooms
1 Tsp. Worcestershire sauce
1 Tbsp. fresh minced parsley
1/4 cup white wine or less if you wish (Dry White Wine)
1 Tbsp. minced garlic
Grape Seed Oil
Sauté’ leeks, mushrooms, garlic and parsley in butter and a grape seed oil.
Add Worcestershire sauce and white wine. Sauté until soft. Add chicken. Fold in well.
Reserve

BÉCHAMEL SAUCE
2 Tbsp. butter
1/2 Tbsp. minced garlic
2 Tbsp. flour
2 1/3 cup milk
Salt & Pepper
Melt butter, add flour and make a roux. Add milk. Whisk until milk is well incorporated.
Add salt and pepper to taste.
Reserve in a squeeze bottle

FINAL ASSEMBLY OF CREPES
Roll out a crepe over the crepe dish.
Fill with chicken and mushroom filling
Add béchamel sauce.
Roll crepe and drizzle on more béchamel sauce.
Cover with gruyere or baby swiss cheese
Bake 350° F 10-12 minutes
Broil to brown cheese
Top with chives.
Serve.

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