I was in the mood for crepes the other day, and as luck would have it, chicken breast and mushrooms were on sale! Starting with Cooking Light's recipe as my base, I made some changes.
My crepe batter is whole wheat. To make it, I throw a cup of water and a 1/3 cup nonfat milk powder in the blender with 1 Tbls. of melted butter, one cup of white whole wheat flour, a pinch of salt, and three eggs. Puree until smooth and let sit in the fridge for an hour at least. Stir the batter and then cook about 2 Tbls. of the batter (spin the pan to spread the batter out thin) until golden on one side, flip and cook for about 30 seconds on the second side. Stack them up. You'll get roughly 16 crepes out of one batch of batter. While I was cooking crepes, I had two skin-on, bone-in chicken breast halves cooking in a covered skillet (just seasoned with salt and pepper). Once those were done, I skinned and boned them, shredding the cooked meat with my fingers.
Sautee the onion and sliced mushrooms. The original recipe does not call for garlic, but you know there's some in my pan.
Prepare the white sauce. Note that I used milk powder because unless I just got a BAM basket, I normally only have vanilla soymilk around. This is seasoned with salt, plenty of black pepper and some thyme.
Toss the cooled bechamel/white sauce with the chicken, mushrooms, onions, and add a 16 ounce bag of chopped spinach (frozen, thawed, with the liquid squeezed out of) in a large bowl. Be sure to taste the mixture before you stuff those crepes!
Time to wrap! Roll them up and nestle them into your casserole dish. Mine made 16 crepes. I think this pan is a 13X17, or some such. Grate some of your favorite cheese on top and run under the broiler until bubbly. I used raw milk cheddar and it was good!