Stuffed Crepes with Chicken and Mushrooms
    Makes 6 Servings

The market: Batter Ingredients: 1 cup all-purpose flour - ¼ cup of butter - ½ tsp. Salt - 3 eggs (large) - 1 ¼ cup milk - Filling Ingredients: 1 Tsp. Olive oil - 6 skinless chicken breast - 1 large Spanish onion - 1 pound domestic mushrooms - 1 tsp. Chopped garlic - 1 tsp. Chopped parsley - 1 quart milk - 2.5 oz butter - 2.5 oz flour - Gruyere cheese - Salt and pepper -

Crepe Batter

Combine flour, eggs, milk and salt in a pastry bowl. Let the batter rest in a cool place before using.

Before cooking the crepes, mix the batter with a whisk. Pour onto your hot Staub Crepe pan and cook on both side for 2 minutes. There should be enough batter for 12 crepes (2 per Person).

Filling

In a sauce pot, melt the butter, add flour and cook slowly for 3 minutes. Add cold milk and cook until the sauce is creamy and coats a spoon. Season with salt and pepper, keep warm. You just made Bechamel sauce!

Cut the chicken and onions into small pieces. Wash the mushrooms and cut in small pieces. In a sauté pan, heat olive oil and sauté the chicken, onions and mushrooms together. Add the chopped garlic and season with salt and pepper. Combine together with the Bechamel sauce and keep warm.

Stuff the crepes with the chicken Bechamel and roll them. Place the crepes in an ovenproof tray, side by side and top with a little bit of shredded Gruyere cheese and chopped parsley.

Bon Appetit.