A delightful twist on classic French crêpes, filled with a creamy chicken and mushroom mixture, perfect for brunch or dinner.
Combine the flour and salt in a mixing bowl.
Sifting the flour can help avoid lumps in the batter.
Whisk together the eggs and milk, then gradually add to the dry ingredients, mixing until smooth.
Adding the liquid slowly prevents lumps from forming in the batter.
Let the batter rest for 30 minutes.
Resting allows the gluten to relax, resulting in tender crêpes.
Heat a non-stick pan over medium heat, lightly grease, and pour a small amount of batter, swirling to coat the pan evenly.
Use a ladle to ensure consistent crêpe sizes.
Cook until golden on each side, then stack on a plate with parchment paper between each crêpe.
Keep the crêpes warm by covering them with a clean kitchen towel.
Sauté the onion in butter until translucent, then add mushrooms and cook until softened.
Cook over medium heat to avoid burning the butter.
Stir in the flour, cook briefly, then gradually add milk, stirring until thickened.
Stir constantly to prevent lumps in the sauce.
Mix in the chicken, cheese, and parsley, then season to taste.
Cool the filling slightly before using to make it easier to handle.
Place filling on each crêpe, roll up, and arrange in a baking dish.
Ensure the seam side is down to keep the crêpes closed during baking.
Bake at 350°F for 20 minutes until heated through and lightly browned.
Cover with foil if the tops brown too quickly.
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