hey guys today I'm going to show you how
to make a fantastic mushroom and chicken
crepe we're gonna start by making a
savory crepe and then fill it with a
wonderful mushroom and leek combination
topped with some roasted chicken and of
course a drizzle of decadent bechamel
sauce we're then going to roll it up top
the whole thing with Gruyere cheese pop
it in the oven and let me tell you the
results are fantastic it is so delicious
and would be perfect for a fancy lunch
or a brunch let me show you how to put
it together so the first thing you want
to do is roast your chicken so I like to
take a rimmed sheet pan line it with
some foil and then put a roasting rack
inside that way I find that the chicken
roasts a little bit quicker and then
it's a lot easier to clean after the
fact because of the foil
you're gonna roast your chicken at 375
degrees Fahrenheit for anywhere from 30
to 40 minutes just until it's cooked
through and then you can allow it to
cool while you prep the rest of the
ingredients now the funny thing about
this recipe is it really is Franglais
cooking because in France you either get
a sweet crepe that's made with white
flour or they have a savory crepe but
that's really called a galette and
that's made with buckwheat flour or
Blaine Wow as they would call it so when
I showed my husband this recipe he just
sort of laughed and said I've never seen
anything like this in France but it is
delicious so he gobbled up everybody so
for our savory crepe we are going to add
1 and 3/4 cup of all-purpose flour 1/2 a
teaspoon of salt and 2 and 1/2 cups of
milk so I like to get the flour and the
milk whisked up first because that will
prevent having a lot of clumps in your
crepe batter so give that a good whisk
then you're gonna take 2 eggs and beat
them well and then add the beaten eggs
to the batter and adding beaten eggs
instead of whole eggs will just get you
a smoother crepe batter and then we're
also gonna add 4 tablespoons of melted
butter and 1 tablespoon of freshly
minced dill which I think adds a nice
flavor and it also looks pretty as well
then you're gonna heat a large nonstick
skillet and I like to use a 12-inch
skillet because I find that it creates
the perfect sized crepe and you also
want to make sure that you grease your
skillet so I like to use either
grapeseed oil or canola oil and then
take a full ladles worth of batter and
then turn it around so that all of the
batter is covering the base of the pan
completely and then just let it sit
there and cook and once you start to see
the edges turn golden brown you can go
in with a very thin spatula and then I
just like to use my hands really easy to
just take your hands and give it a flip
and then let it cook after that and then
at this stage you can just continue the
same process and make all of your crepes
now you could do this part the day ahead
but just make sure that when you're
storing your crepes you have them all
going the same direction because if you
put them back-to-back they will stick so
I like to just put them on a paper towel
with some foil and then you can wrap
them up and pop in your fridge so now
for the filling you can use the same
skillet for your filling and we're gonna
melt two tablespoons of butter in a pan
and then to that we're gonna add four
leaks that have been sliced into half
moons and you want to saute the leeks in
the butter just until they are kind of
wilted and fragrant and you can season
with a little salt and pepper and then
to that we're also gonna add two and a
half cups of sliced mushrooms now for
this recipe I would say resist the
temptation of buying the mushrooms that
are already sliced in the store because
I find that they're too thick I really
like to slice the mushrooms myself so
that they get really thin and then that
way they'll fit in the crepes a bit
better and then you're gonna cook the
mushrooms down just until they start to
release their juices and then you're
gonna add one teaspoon of Worcestershire
sauce and then you also want to add a
tablespoon of freshly minced parsley and
give that a stir there so your filling
is done and you can transfer that to a
bowl just so it can cool now at this
point your chicken is probably done and
you can remove the skin and just shred
it with some forks until you have nice
bite-sized pieces
and you can put that in a bowl and set
that aside there so now you have all of
your components ready to go we have our
crepes we have our mushroom filling and
we have our chicken you can get all of
these components done the day before
just keep in your fridge until it comes
time to assemble the crepes which you
can do the day you plan to serve them so
now for the bechamel sauce which is also
super simple to put together in a large
skillet you're going to melt two
tablespoons of butter and once it
becomes foamy you're going to add two
tablespoons of
give that a whisk until a nice paste
forms and then you're slowly gonna add
two and one thirds cup of milk whisking
all the while until everything is
combined and then you want to set this
mixture on simmer just until it starts
to kind of bubble and foam and it'll
thicken and then I also like to add a
garlic clove to bechamel sauce I know
that's not really a traditional thing to
do but I find it just gives the sauce a
little bit more flavor and adds to a
tastier crepe and then you can season it
with salt and pepper to taste all right
so now to assemble I really like to
serve these in individual gratin dishes
because I find it's a little bit easier
to serve that way because then your
guests get their own individual portion
you could roll these up and put them in
like a 9 by 13 casserole pan too I would
just make sure that you serve them with
a very large spatula because they are
kind of saucy and fragile if you want to
know where to get the gratin dishes
they're in my Amazon shop and I'll leave
you a link in the description and then
take one of your crepes and place it in
the carton dish and then spoon in some
of the mushroom and leek mixture top
with the chicken and then drizzle with
the bechamel sauce on top about two
tablespoons or so then you can roll up
the crepe until you have a nice little
almost like a little cigar and then I
top with a little bit more bechamel
sauce just because it is so good and
then finish with a little grated Gruyere
cheese and then I also like to dust the
tops with a little bit of paprika then
you can pop these in a 350 degree
fahrenheit oven and you want to bake for
about 10 to 12 minutes and then I like
to pop under the broiler for one to two
minutes just to make sure that that
cheese is really melty and kind of
bubbly and then when they come out of
the oven I like to finish with some
freshly chopped parsley and then place
them on some kind of wooden charger
because these dishes are hot to serve
these crepes with a side salad tossed
with a vinaigrette because I find that
it really is a great complement to the
richness of the crepes and I'll leave
you my vinaigrette recipe in the
description I hope you guys give this
recipe a try and let me know what you
think and I'll see you back here next
time for another quick and easy recipe
until then bye