Cooking Instructions
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Step 1
Make crepe. Put the
Milk (240 mL)
,
Eggs (3)
, and
All-Purpose Flour (85 g)
into a blender. Blend the ingredients until thoroughly mixed together.
Step 2
Place a pat of butter into a crepe or omelet pan. Heat pan on medium low heat. Once the butter is melted, use a spatula to rub it evenly throughout the pan. This creates a nice, non-stick surface of a non-teflon pan.
Step 3
Pour a 1/4 cup of batter into the center of the pan. Rotate the pan to spread the batter into an even circle around the pan. Cook for about 1 minute, or until edges come loose and begin to lift. Flip crepe and cook 20- 30 seconds on the other side.
Step 4
Stack until all are cooked.
Step 5
Preheat oven to 400 degrees F (200 degrees C).
Step 6
Place half of the
Unsalted Butter (70 g)
into a large skillet and melt.
Step 7
Add
Onion (1)
and
Mushrooms (135 g)
, sauté until tender.
Step 8
Add remaining butter and allow to melt. Then add
Whole Wheat Flour (20 g)
to the pan; stir and mix in completely.
Step 9
Add
Chicken Broth (240 mL)
and
Half and Half (180 mL)
, stir well as you pour to blend thoroughly.
Step 10
Add
Chicken (480 mL)
,
Frozen Green Peas (140 g)
and half of the
Parmesan Cheese (30 g)
, stir well.
Step 11
Add
Fresh Rosemary (as needed)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Stir to combine.
Step 12
Fill 10 to 12 crepes with the filling. Roll and place seam side down into a prepared casserole pan.
Step 13
Now prepare the Mornay Sauce by melting the
Butter (45 g)
and whisking in the
All-Purpose Flour (15 g)
.
Step 14
Slowly add
Milk (480 mL)
and
Half and Half (120 mL)
mixing constantly with your whisk. The sauce will bubble and thicken as you add the milk.
Step 15
Now add the
Monterey Jack Cheese (375 g)
and remaining parmesan cheese; continue stirring.
Step 16
Pour the sauce over the crepes and sprinkle with
Scallions (1 bunch)
. Bake for 30 minutes, or until bubbly and browning on top.
Step 17
Serve it up and enjoy!
