Crepes with Chicken

The crepes can be made ahead of time and frozen. Simply stack crepes between sheets of waxed paper, freeze and thaw before cooking.

Ingredients
For crepes:
2 eggs
1/2 cup flour
1 cup milk
Dash of sea salt
1 tbsp. melted butter

For chicken mixture:
1 yellow onion, chopped
6 oz. mushrooms, sliced
2 tbsp. butter, divided
2 tbsp. flour
1 1/4 cup milk
1 1/2 cup cooked chicken, chopped
3 tbsp. chives
1/4 tsp. sea salt
1/4 tsp. pepper
Shredded cheese


Directions
To prepare crepes, beat eggs, flour, milk and salt in a bowl. Stir in melted butter.
Heat a small, lightly greased skillet.
Add 4 tbsp. of batter to skillet and tilt to spread the batter evenly.
Cook on one side only. Remove from skillet and keep warm.
Repeat with remaining batter until 6 crepes are made.

To prepare chicken mixture, saute onion and mushrooms in a large skillet with 1 tbsp. butter.
Sprinkle with flour and add milk gradually, stirring constantly.
Cook for 5 minutes.
Add chicken and chives and heat through.
Add salt and pepper.
Remove from heat.

Place even amounts of chicken mixture onto crepes. Roll crepes and place in a baking dish seam side down.
Sprinkle with shredded cheese and remaining tbsp. of melted butter.
Bake at 475 degrees until cheese has melted.