CHICKEN AND MUSHROOM CREPES WITH BECHAMEL

Life is like an old family recipe...

To Be Treasured.

~Estelle's

Getting ready to host a festive after five dinner gathering?

Choose the classics.....

A little black dress

Heirloom Pearls

and

Crepes

This is a very easy recipe to prepare,

yet oh so elegant!

CHICKEN AND MUSHROOM CREPES

The Crepes

3 large eggs

2/3 cup flour

1 cup milk

2 tablespoons melted butter

Place eggs, flour and milk in a blender and process to combine. Let crepe batter rest for 20 minutes or more. Heat crepe pan over medium heat, brush with melted butter and pour scant 1/3 cup of batter into the pan tilting to coat. Cook for 1-2 minutes until top of crepe looks dull and edges can easily be pulled up. Run a wide metal spatula under the crepe and flip to cook the other side for about 1 minute. Prepare remaining crepes in the same manner, brushing pan with butter each time. Stack crepes until ready to fill.

Chicken- Mushroom Béchamel Filling

4 tablespoons butter divided

3 tablespoons flour

2 cups milk

¼ cup white wine

½ teaspoon salt

¼ teaspoon pepper

1 ½ cups mushroom sliced

1 garlic clove pressed

½ teaspoon fresh thyme

1 ½ cups chicken cooked and cubed

Cook mushrooms in a chef's pan over medium heat by first melting 1 tablespoon butter. Add mushrooms, garlic and thyme to the pan and cook for about 8 minutes until mushrooms are soft and any liquid has evaporated. In a sauce pan set to medium heat, melt remaining 3 tablespoons butter. Add flour and cook for about 2 minutes, mixture will resemble paste. Add milk to the flour mixture whisking to combine. Cook for 3-4 minutes until mixture thickens. Add wine, salt, pepper, chicken and mushrooms and cook for 2-3 more minutes.

To assemble crepes ladle about ½ cup of mixture down the center of each crepe.

Fold each edge over and roll crepe.