Chicken and Mushroom Crepes

I am trying to make a better crepe than my favorite Crepe Mania. Below is the best recipe for a dinner of homemade crepes. Makes 6 servings. Buying the chicken and cheese on sale (see guide to grocery stores), this recipe cost $11.75 and you have many to freeze to heat up on later days.

1 3/4 lb chicken breast 1 C heavy cream

2 1/2 C chicken broth 1/8 t cayenne pepper

10 oz fresh spinach 1/4 t nutmeg

1/2 lb mushrooms 1 1/2 c finely grated Gruyere, Fontina or Swiss cheese

7 T butter Salt & pepper

2 shallots, finely chopped 12 - 16 crepes

2 T flour 1/2 C grated Parmesan cheese

2 C milk

1. Place the chicken in a saucepan and add chicken broth to cover. Bring to a boil and simmer, partly covered, about 20 minutes. Let chicken cool in the liquid.

2. After cooled, remove and discard the skin and bones. Chop the chicken meat and cover. Set aside.

3. Wash the spinach and then cook it one minute. Drain well. When cool, extract the liquid and then chop and set aside.

4. Rinse the mushrooms in water and rain and dry. Chop finely.

5. Heat 2 T of butter and add the shallots. Cook briefly and add the mushrooms. Cook until they give up their liquid. Continue to cook stirring until the liquid evaporates.

6. Heat the remaining butter and stir in the flour with wire whisk. Add the milk, stirring rapidly with the whisk. When the mixture is thickened and smooth, stir in cream, salt and pepper to taste, cayenne and nutmeg.

7. Combine the chicken, spinach, mushrooms. Add 1/2 C of sauce or enough to make the mixture hold together.

8. Heat the oven to 350 degrees

9. Add the Gruyere cheese to remainder of the sauce. Spoon mixture on to each of the crepes and roll the crepes. Arrange close together in the baking dish. Spoon the remaining sauce on top.

Sprinkle with Parmesan cheese and bake 30-40 minutes