Ingredients
Crêpes:
- 1 egg(s)
- 1/2 cup (125 mL) whole wheat flour
- 1/3 cup (75 mL) all-purpose flour
- 2 tbsp (30 mL) flax, ground
- 1 1/2 cup (375 mL) milk
- salt, to taste
- pepper, freshly ground, to taste
- 1 tbsp (15 mL) butter
Béchamel Sauce:
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) all-purpose flour
- 2 1/2 cups (625 mL) milk, hot
- nutmeg, freshly grated, to taste
- salt, to taste
- pepper, freshly ground, to taste
Garnish:
- 1 tbsp (15 mL) canola oil
- 1 lb (0.5 kg) boneless, skinless chicken thighs, cut into strips
- 1 lb (0.5 kg) boneless, skinless chicken breast(s), cut into strips
- 1 onion(s), minced
- 1/2 lb (0.3 kg) mushrooms (white, cremini, portobellos, shiitakes, oyster)
- salt, to taste
- pepper, to taste
- 1/4 cup (60 mL) parsley, to taste
- 1 cup (250 mL) Parmesan cheese, grated
Instructions
- Crêpes
- 1 In a bowl, whisk all of the ingredients together except the butter until smooth. Let rest for 30 minutes before cooking.
- 2 Place the butter on a paper towel and fold it over, enclosing the butter in the towel and making a butter pocket.
- 3 Heat a large non-stick pan and rub the bottom with the butter-soaked paper towel. Pour about ¼ cup (60 mL) of the batter into the pan and cook on both sides until golden. Repeat with the rest of the batter. Stack crêpes on a plate and keep warm.
- Béchamel Sauce
- 1 Melt the butter in a saucepan over medium-high heat. Add the flour and continue cooking for about 1 minute, stirring constantly. Add the milk and nutmeg and bring to a boil, stirring until the sauce thickens (about 2 minutes). Add salt and paper to taste. Set aside.
- Garnish
- 1 Heat oil in a frying pan over medium-high heat. Add the onion and chicken strips and sauté. When they are golden, add the sliced mushrooms and continue cooking for about 8 minutes or until the mushrooms release their water. Add salt, pepper and the chopped parsley. Set aside.
- Assembly
- 1 Preheat the broiler. Place one crêpe on a work surface and place chicken and mushroom filling in the centre lengthwise. Add enough béchamel sauce to moisten and roll up like a cigar. Repeat with the rest of the crêpes and filling.
- 2 Place the filled crêpes in an oven-safe dish and top with the rest of the béchamel. Sprinkle with parmesan cheese. Broil until golden.
- 3 Serve immediately with a simple green salad.