Ingredients

• For the Filling

• 3 large skinless chicken breasts (approx. 2lb - 900g), cubed
• 2 shallots, peeled and finely chopped
• 2 garlic cloves, minced
• 1 tsp thyme (or a few sprigs)
• ¼ cup all-purpose (plain) flour
• 1 cup chicken stock
• 1 tbsp Dijon mustard
• ⅓ cup heavy (thickened) cream
• 2 tbsp butter
• 11oz - 300g diced mushrooms (approx. 10)
• 2oz - 60g fresh baby spinach (1 cup chopped)
• 4 tbsp olive oil
• Salt and black pepper to taste

• For the Crêpes

• 200g - 1 ½ cups all-purpose (plain) flour
• 2 whole eggs
• Pinch of salt
• 2 cups - 500ml milk
• 3 tbsp - 60g butter, melted and cooled

• For the Gratin

• ½ cup heavy cream
• 1 cup grated Swiss cheese
• Chopped parsley for garnish

Steps

• Step 1

  For the crêpes, sieve the flour into a mixing bowl.

  Add the eggs with a little of the milk. Whisk into a smooth paste.

  Gradually add the remaining milk while whisking to avoid lumps. Leave to rest 20 minutes.

• Step 2

  Meanwhile, to make the chicken filling, place a large deep pan over high heat, heat 1-2 tbsp olive oil. Add the cubed chicken and cook until slightly browned. cook in batches if needed. Add chopped shallots, thyme, minced garlic, mustard, and butter. Stir until the butter melts. Sprinkle in the flour and mix well to coat everything evenly.

  Stir well, then pour in the chicken stock and cream. Season with salt and pepper. Reduce heat to low and gently simmer for 2 minute, stirring often. Taste and adjust seasoning if needed.

• Step 3

  In a pan over hight heat, add 2 tbsp olive oil, and sauté the diced mushrooms. Add the spinach and cook 20 seconds or until just wilted. Transfer to pan with the chicken filling, mix well.

• Step 4

  Back to the crepes, heat a non-stick or your favourite pan over medium high heat. Melt the butter to grease the pan and pour the melted butter into your batter as you mix. Wipe the pan so there’s not too much butter left before cooking. To cook the crêpes, using a small to medium ladle, pour in a small amount of batter, tilting the pan and shaking to spread evenly. Cook until edges brown slightly, then flip and cook the other side. Stack on a plate and keep warm. Cover so they don’t dry.

• Step 5

  To assemble and bake, spoon the chicken and mushroom filling onto each crêpe. Roll tightly and place seam-side down in a greased gratin dish. Pour heavy cream over the rolled crêpes and sprinkle with grated Swiss cheese. Bake at 375°F – 190°C for 12-15 minutes, or until the cheese is melted and bubbling with golden edges. Garnish with chopped parsley, let sit for 5 minutes before serving for best texture.

Little Tips

Enjoy with a crisp green salad and a glass of dry white wine.