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1
Crepes:
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Mix together the flour and salt in a large bowl.
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Add the combined eggs and milk; gradually mixing into the flour with a whisk.
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Continue to whisk until a smooth batter forms.
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5
The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
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Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
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Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
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Use a knife & spatula to flip crepes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
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Filling:
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Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
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Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
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Remove from heat and set aside 1 cup of sauce for later.
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Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
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To finish the stuffed crepes, lay a crepe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
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Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
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Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
