Creamy Chicken Crepes

• 1/2 cup flour
• 2 tbsp chopped parsley
• 1 cup milk
• 2 None eggs
• 2 tsp vegetable oil
• 1/4 cup grated Parmesan cheese
• None None FOR THE FILLING
• 4 tbsp (1/2 stick) butter
• 5 oz button mushrooms, sliced
• 1 clove garlic, crushed
• 2 tbsp flour
• 3/4 cup light sour cream
• 1/3 cup white wine
• 1/2 cup chicken stock
• 2 cups chopped cooked chicken
• 1/4 cup chopped green onions

1. Sift flour into a large bowl. Stir in parsley. Mix milk, eggs and oil in a medium bowl until well blended. Stir into flour mixture until smooth. Let stand 30 mins.
2. Meanwhile, for the filling, melt butter in a large skillet on medium heat. Saute mushrooms and garlic 4-5 mins. Sprinkle with flour; cook, stirring, 1 min. Remove from heat. Gradually whisk in combined sour cream, wine and stock. Cook, stirring, until sauce boils and thickens. Reduce heat to low. Add chicken and green onions; simmer 3 mins, stirring. Season to taste. Set aside and keep warm.
3. Heat a lightly oiled 7-inch crepe pan or skillet on high heat.
4. Pour 2 tbsp of batter into pan, tilting pan to cover bottom. Cook 2 mins until lightly browned. Flip crepe; cook other side 1 min. Transfer to a plate. Repeat with remaining batter.
5. Preheat the broiler. Divide filling among crepes; roll up tightly. Place in lightly greased baking dish; sprinkle with cheese. Broil 4 mins. Serve immediately.

flour, parsley, milk, eggs, vegetable oil, parmesan cheese, filling, butter, button mushrooms, clove garlic, flour, light sour cream, white wine, chicken stock, chicken, green onions

Taken from recipes-plus.com/api/v2.0/recipes/25700 (may not work)