Creamy Chicken Crepes - cooking recipe

Ingredients

1/2 cup flour
2 tbsp chopped parsley
1 cup milk
2 None eggs
2 tsp vegetable oil
1/4 cup grated Parmesan cheese
None None FOR THE FILLING
4 tbsp (1/2 stick) butter
5 oz button mushrooms, sliced
1 clove garlic, crushed
2 tbsp flour
3/4 cup light sour cream
1/3 cup white wine
1/2 cup chicken stock
2 cups chopped cooked chicken
1/4 cup chopped green onions

Preparation

Sift flour into a large bowl. Stir in parsley. Mix milk, eggs and oil in a medium bowl until well blended. Stir into flour mixture until smooth. Let stand 30 mins.
Meanwhile, for the filling, melt butter in a large skillet on medium heat. Saute mushrooms and garlic 4-5 mins. Sprinkle with flour; cook, stirring, 1 min. Remove from heat. Gradually whisk in combined sour cream, wine and stock. Cook, stirring, until sauce boils and thickens. Reduce heat to low. Add chicken and green onions; simmer 3 mins, stirring. Season to taste. Set aside and keep warm.
Heat a lightly oiled 7-inch crepe pan or skillet on high heat.
Pour 2 tbsp of batter into pan, tilting pan to cover bottom. Cook 2 mins until lightly browned. Flip crepe; cook other side 1 min. Transfer to a plate. Repeat with remaining batter.
Preheat the broiler. Divide filling among crepes; roll up tightly. Place in lightly greased baking dish; sprinkle with cheese. Broil 4 mins. Serve immediately.