Chicken and Mushroom Crepes

Instructions

1. Prepare the crepe batter
   In a blender, combine flour, milk, eggs, melted butter, and salt. Blend until smooth. Let the batter rest in the refrigerator for at least 15 minutes.
2. Cook the crepes
   Heat a 10-inch non-stick skillet over medium heat. Lightly brush with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook until the edges begin to brown, about 2 minutes. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment paper between them.
3. Prepare the filling
   In the same skillet, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent, about 2 minutes. Add garlic and cook for 30 seconds. Add mushrooms and thyme, cooking until mushrooms are golden brown and have released their moisture, about 5-7 minutes.
4. Create the sauce
   Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half. Add heavy cream and simmer until slightly thickened, about 3-4 minutes. Stir in the diced chicken and cook until heated through. Season with salt and pepper to taste.
5. Assemble the crepes
   Place a crepe on a work surface. Spoon about 3 tablespoons of the chicken and mushroom filling down the center. Fold in the sides and roll up like a burrito. Repeat with remaining crepes and filling.
6. Finish and serve
   Preheat the oven to 350°F (175°C). Place filled crepes in a baking dish, seam side down. Sprinkle with Gruyère cheese and bake until cheese is melted and crepes are heated through, about 10 minutes. Garnish with fresh parsley before serving.