2½cupsmilksometimes I use half chicken broth, half milk. Shh, don't tell!
3Tablespoonslemon juice
2sprigs fresh rosemary
Chicken and Mushroom Crepes
12crepesmake your own or buy them premade
2Tablespoonsbutter
1poundmushroomssliced (I used button, but you can use your favorite)
3cupspoached chickenshredded (rotisserie or leftover shredded chicken works well also)
salt and black pepper
Instructions
Béchamel
In a saucepan or skillet, melt the butter over medium to medium-low heat.
Stir in the flour and cook for a couple of minutes. You don't want to roux to take on any color, but you want the flour flavor to cook out.
Whisk in the milk until smooth. Don't panic if it is a little lumpy at first, keep whisking until it isn't.
After a minute or two, add the lemon juice and sprigs of rosemary to the milk mixture. Continue to cook over medium to medium-low heat, stirring frequently until you reach your desired consistency. It should just take 2-3 minutes more.
Remove the springs of rosemary before using.
To Assemble
In a large skillet, melt ¼ of the butter over medium heat. Add ¼ of the mushrooms and cook until browned. Remove from pan and continue to melt butter and sauté mushrooms in batches until they have all been browned.
Stir the mushrooms, cooked chicken and about ⅓ of the lemon rosemary béchamel together. Adjust your salt and pepper to your liking.
Preheat the oven to 450°F and spray your baking dishes. I used one 9x13" pan and one 8x8" pan.
Take a crepe and arrange some chicken filling down the middle. Roll the crepe around the filling and place filled crepe seam side down in prepared baking dish. Repeat until crepes and filling are gone.
Spoon remaining béchamel sauce over the stuffed crepes.
Bake at 450°F for about 15-20 minutes. The béchamel should be bubbly and the filling hot all the way through.
Let rest for 5-10 minutes before serving.
Notes
You can assemble the crepes ahead of time. Just cover with plastic wrap and refrigerate until ready to bake. Put the pan on the counter while the oven preheats to take the chill off an add 5-10 minutes to the bake time.