Savory Crepes with Creamy Chicken, Ham and Mushroom Filling | Emerils.com

Ingredients

• 12 Crepes
• 6 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups chicken stock, hot
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 ½ cups heavy cream
• 1 tablespoon milk
• 1 pound boneless, skinless chicken breasts, cut into ½-inch dice
• ½ cup finely chopped shallots
• 1 ½ teaspoons minced garlic
• 8 ounces mushrooms, stems trimmed, wiped clean, and roughly chopped
• ¼ pound baked ham, chopped (about ¾ cup)
• ¼ cup dry sherry
• 1 tablespoon minced fresh tarragon
• 1 tablespoon chopped green onions
• 1 cup grated Gruyere cheese
• ¾ cup grated Parmesan cheese