Creamy Chicken Ficelle Picarde

• milk 25 cl.
• 2 eggs
• 1 cup flour
• 2 1/8 tablespoons butter
• salt
• 1/2 chicken cooked
• 1 shallot large
• 2 5/8 cups mushrooms
• 1 tablespoon olive oil
• salt to taste
• ground red pepper to taste
• 6 tablespoons cream fresh
• grated cheese

1. Batter Preparation:
2. In a bowl, whisk the milk and eggs. Add the flour and mix.
3. Add the melted butter and a pinch of salt and mix.
4. In a lightly oiled skillet, make the crepes one at a time. Set aside.
5. Filling Preparation:
6. Preheat oven to 410 F.
7. Remove the meat from the chicken and cut it into small pieces.
8. Chop the shallots and the mushrooms.
9. Heat 1 tablespoon of olive oil in a frying pan and add the chopped shallot and mushrooms. Cook until they sweat.
10. Add the chicken.
11. Season with salt and red pepper.
12. Add 2 tablespoons of fresh cream and mix well. Set aside.
13. Use a paper towel to lightly oil a baking dish.
14. Place a crepe on a plate, spoon the filling onto one end of the crepe.
15. Roll up the crepe and put it in the baking dish.
16. Continue with the remaining crepes.
17. In a bowl, whisk 4 tablespoons of fresh cream with a pinch of salt and pour on top of the rolled crepes.
18. Sprinkle grated cheese on top.
19. Bake for 5 to 10 minutes to a gratin.

milk, eggs, flour, butter, salt, chicken, shallot, mushrooms, olive oil, salt, ground red pepper, cream fresh, grated cheese

Taken from www.yummly.com/recipe/Creamy-Chicken-Ficelle-Picarde-2050065 (may not work)