CHICKEN AND WILD RICE CREPES WITH SWISS BÉCHAMEL AND CRISPY SAGE - Dish off the Block

Ingredients

• 3 tablespoons butter
• 2 eggs
• ⅔ cup flour
• 1 teaspoon salt
• 4 teaspoons sugar
• 1 cup milk
• 1 cup cooked Minnesota wild rice
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups heavy cream
• 3 tablespoons brandy (or dry sherry)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated parmesan cheese
• 1 cup Jarlsberg or gruyere cheese, shredded
• 3 tablespoons chopped chives, plus more for garnish
• 3 tablespoons canola oil
• 1 leek, white and light green parts chopped
• 3 garlic cloves chopped
• 2 tablespoons fresh sage leaves, chopped
• 10 ounces cremini mushrooms, sliced
• 2 cups chicken breast, cooked and shredded into bite-size pieces
• 3 cups baby spinach leaves, packed
• 2 ½ cups cooked Minnesota wild rice
• ⅓ cup grated parmesan cheese (for topping the casserole)
• 6 tablespoons butter
• ½ cup whole sage leaves