Chicken and Cheese Crepes

Preheat oven to 400ºF.

Combine chicken, ricotta, 1/2 cup Parmesan, 1/4 cup herbs, salt (I used 1 teaspoon) and pepper (I used 3/4 teaspoon) in a bowl.

Spoon about 1/4 cup chicken mixture into the middle of each crepe; roll up to enclose filling.

Place crepes seam side down into a baking dish. Cover with foil and bake until filling is heated through, about 15 minutes.

Meanwhile, melt butter in a skillet over medium heat. Add shallot and cook until softened, about 1 minute. Add zucchini and mushrooms and cook, stirring occasionally, until tender, about 3 minutes. Add chicken stock and wine, simmer for 2-3 minutes. Reduce heat and add lemon zest, remaining herbs, and 1/4 cup Parmesan. Season with salt and pepper.

Remove from heat and spoon over top of crepes. Garnish with a bit of herbs, Parmesan and lemon zest.