-
1
There are 3 components to this dish, and the recipe reflects the best order of preparation.
-
2
Prepare the crepe batter by whisking together the eggs, milk, flour, salt and 1 tablespoon melted butter in a large bowl.
-
3
Whisk until silky smooth, or use a blender and puree until smooth.
-
4
Then strain the mixture and place it into the refrigerator to chill for 20 minutes.
-
5
While crepe batter chills, prepare the herb chicken filling by heating a large pan over medium heat and adding the olive oil.
-
6
Add the onion and sweat for a couple of minutes, then add the garlic and saute for another minute or until garlic is fragrant.
-
7
Next add the sliced mushrooms and saute for several minutes until some of the liquid is cooked out of the mushrooms.
-
8
Then add the cooked and minced chicken breast, the peas, the fresh spinach leaves, the fresh thyme, the salt and pepper and fold gently together.
-
9
Take a taste and adjust salt/pepper, if needed.
-
10
Then, remove the pan from heat and set aside.
-
11
Next, prepare the mushroom sauce by adding the milk into a small pot along with the minced garlic, salt and pepper.
-
12
Set it over medium-low heat and bring to a simmer.
-
13
While milk heats, saute the mushrooms in the 1 tablespoon of olive oil over medium high heat until golden.
-
14
Remove the saute pan from heat and set aside.
-
15
Next, place another small pot over medium-low heat and add the butter.
-
16
When butter is melted, add the flour and stir to combine.
-
17
Cook the butter/flour roux for a minute to cook out the raw flour taste.
-
18
Next add the hot milk mixture into the flour/butter roux, whisking the whole time to keep lumps from forming.
-
19
Allow the sauce to thicken for a couple minutes, then add the sauteed mushrooms into the sauce as well as the pinch of nutmeg, and remove from heat.
-
20
Taste and adjust the salt/pepper if needed, and keep warm.
-
21
Prepare the crepes by heating a small, non-stick pan over medium-high heat.
-
22
Add the 3 remaining tablespoons of melted butter to the pan and swirl the pan to coat the entire surface of the pan with the melted butter.
-
23
Then pour a 2 ounce amount of the crepe batter into the pan, swirling gently to form a thin layer.
-
24
Allow the batter to heat and set for about 30 seconds or until light-golden on the bottom.
-
25
Then, using a spatula, gently pull the edges away from the pan and flip the crepe over, allowing the other side to cook for about 20 seconds.
-
26
Remove crepe from pan and place onto a plate.
-
27
Repeat process until all of the crepe batter is used, making about 12 crepes.
-
28
Keep crepes warm.
-
29
Fill 2 crepes (per person) with herb chicken filling, roll up the crepe, and top with mushroom cream sauce and garnish each plate equally with the remaining 2 teaspoons of thyme.
