Savory Herbed-Chicken Crepes with Mushroom Sauce and Thyme

There are 3 components to this dish, and the recipe reflects the best order of preparation.

Prepare the crepe batter by whisking together the eggs, milk, flour, salt and 1 tablespoon melted butter in a large bowl. Whisk until silky smooth, or use a blender and puree until smooth. Then strain the mixture and place it into the refrigerator to chill for 20 minutes.

While crepe batter chills, prepare the herb chicken filling by heating a large pan over medium heat and adding the olive oil. Add the onion and sweat for a couple of minutes, then add the garlic and saute for another minute or until garlic is fragrant. Next add the sliced mushrooms and sauté for several minutes until some of the liquid is cooked out of the mushrooms. 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. Take a taste and adjust salt/pepper, if needed. Then, remove the pan from heat and set aside.

Next, prepare the mushroom sauce by adding the milk into a small pot along with the minced garlic, salt and pepper. Set it over medium-low heat and bring to a simmer.

While milk heats, saute the mushrooms in the 1 tablespoon of olive oil over medium high heat until golden. Remove the saute pan from heat and set aside.

Next, place another small pot over medium-low heat and add the butter. When butter is melted, add the flour and stir to combine. Cook the butter/flour roux for a minute to cook out the raw flour taste. Next add the hot milk mixture into the flour/butter roux, whisking the whole time to keep lumps from forming. Allow the sauce to thicken for a couple minutes, then add the sautéed mushrooms into the sauce as well as the pinch of nutmeg, and remove from heat. Taste and adjust the salt/pepper if needed, and keep warm.

Prepare the crepes by heating a small, non-stick pan over medium-high heat. 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. Then pour a 2 ounce amount of the crepe batter into the pan, swirling gently to form a thin layer. Allow the batter to heat and set for about 30 seconds or until light-golden on the bottom. 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. Remove crepe from pan and place onto a plate. Repeat process until all of the crepe batter is used, making about 12 crepes. Keep crepes warm.

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.