CHICKEN AND MUSHROOM CREPES IN SWISS BÉCHAMEL
Instructions: To make the béchamel sauce, melt the butter in a large saucepan over medium high heat. Whisk in the flour and cook until bubbly, about 1
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Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups heavy cream
- 3 tablespoons sherry
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese
- 1 cup Jarlsberg or gruyere cheese, shredded
- 2 tablespoons chopped parsley
- 3 tablespoons butter
- 1 large shallot, chopped (about ⅓ cup)
- 8 ounces white mushrooms, sliced
- 5 ounces shiitake mushrooms, caps sliced and stems discarded
- 2 tablespoons sherry
- 2 cups cooked chicken breast, finely chopped
- 4 ounces spinach leaves, rough chopped
- 5-6, 10” crepes (recipe below)
- ⅓ cup grated parmesan cheese
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