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Beth's Chicken and Mushroom Crepes Recipe

#entertainingwithbeth #CookingChannel #EasyRecipes Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too! PRODUCTS SEEN IN THIS VIDEO: Gratin Dishes: https://amzn.to/3nexA6Z Round Wooden Charger https://amzn.to/3rmP42n PRODUCTS SEEN IN MOST OF MY VIDEOS: These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT Kitchen Aid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK! Subscribe to my Newsletter https://bit.ly/2NTPD08 CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE Serves 6 (*Print Recipe Here* http://bit.ly/2wjVtPt) INGREDIENTS: For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!) 1 ¾ cup (210g) flour ½ tsp (5ml) salt 2 ½ cups (595ml) of milk 2 eggs, beaten 4 tbsp (60ml) melted butter 1 tbsp (15ml) fresh dill For the filling 2 chicken breasts, skin on bone in 1 tbsp (15g) butter 4 leeks, white parts only sliced into ½ moons 2 ½ cups (300g) of mushrooms, sliced salt and pepper to taste 1 tsp (5 ml) Worcestershire sauce 1 tbsp (15ml) parsley, minced For the Béchamel Sauce: 2 tbsp (30g) butter 2 tbsp (15g) flour 2 1/3 cup (555ml) milk 1 garlic clove, minced salt and pepper to taste Garnish: 3/4 cup Gruyere Cheese Paprika to taste 3 tbsp (45ml) Freshly Minced Parsley Side Salad with Vinaigrette 1 bag salad greens 1 tsp (5ml) Dijon Mustard 1 tsp (5ml) White Wine Vinegar 6 tbsp (90ml) grapeseed oil salt and pepper to taste 1 minced shallot METHOD: Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before. Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth. Then whisk in the melted butter and the dill. Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown. Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more. Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick. Allow the crepes to cool while you prepare the filling. NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve. In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool. For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste. To assemble the crepes: Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika. Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.