Make crepe. Put the
Milk (1 cup)
All-Purpose Flour (2/3 cup)
into a blender. Blend the ingredients until thoroughly mixed together.
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.
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.
Stack until all are cooked.
Preheat oven to 400 degrees F (200 degrees C).
Place half of the
Unsalted Butter (1/3 cup)
into a large skillet and melt.
Mushrooms (5 oz)
, sauté until tender.
Add remaining butter and allow to melt. Then add
Whole Wheat Flour (3 Tbsp)
to the pan; stir and mix in completely.
Chicken Broth (1 cup)
Half and Half (3/4 cup)
, stir well as you pour to blend thoroughly.
Chicken (2 cups)
Frozen Green Peas (1 1/4 cups)
and half of the
Parmesan Cheese (1/3 cup)
, stir well.
Fresh Rosemary (1/2 tsp)
Salt and Pepper (to taste)
. Stir to combine.
Fill 10 to 12 crepes with the filling. Roll and place seam side down into a prepared casserole pan.
Now prepare the Mornay Sauce by melting the
Butter (3 Tbsp)
and whisking in the
All-Purpose Flour (2 Tbsp)
Milk (2 cups)
(2 cup) and
Half and Half (1/2 cup)
mixing constantly with your whisk. The sauce will bubble and thicken as you add the milk.
Now add the
Monterey Jack Cheese (2 1/2 cups)
and remaining parmesan cheese; continue stirring.
Pour the sauce over the crepes and sprinkle with
. Bake for 30 minutes, or until bubbly and browning on top.
Serve it up and enjoy!