Creamy Chicken Crêpes - cooking recipe

Ingredients

1 tbsp finely chopped fresh chervil
1 None spring onion, finely chopped
3 1/2 tbsp butter
5 oz button mushrooms, thinly sliced
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup all-purpose flour
3 cups hot milk
11 oz shredded, cooked chicken
None None Crepe Batter
1 cup all-purpose flour
1 2/3 cups milk
1 None large egg

Preparation

For the crepe batter, in a medium bowl, whisk together flour, milk and egg until smooth. Strain into a large measuring cup and set aside for 30 mins. Stir chervil and onion into batter.
Oil a 9 1/2 inch heavy-bottomed frying pan and place over low heat. Pour 1/4 cup batter into pan, tilting to coat base. Cook until browned lightly. Loosen crepe around edges with a spatula then flip over and brown the other side. Remove from pan and cover to keep warm. Repeat with remaining batter to make 8 herb crepes.
Add 1 1/2 tbsp butter to pan. Cook mushrooms and garlic, stirring, until mushrooms are tender. Add wine and bring to a boil. Boil until liquid has evaporated.
Meanwhile, in a medium saucepan, melt remaining butter. Add flour and cook, stirring, until mixture bubbles and thickens. Gradually add milk. Cook, stirring, until mixture boils and thickens. Add chicken and spring onion. Stir until hot. Add mushrooms and season to taste. Divide between crepes. Fold crepes into quarters to serve.