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Ingredients

• 12 Crepes, recipe follows
• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, hot
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups heavy cream
• 1 tablespoon milk
• Creole seasoning to taste
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
• 1/2 cup finely chopped shallots
• 1 1/2 teaspoons minced garlic
• 8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
• 1/4 cup dry sherry
• 1 tablespoon minced fresh tarragon leaves
• 1 tablespoon chopped green onions
• 1 cup grated Gruyere
• 3/4 cup grated Parmesan

Description

Crepe Recipe Posted Separate. Savory Crepes Makes A Wonderful Dinner. Make The Crepe Batter The Night Before And Leave In The Refrigerator. If You Do Not Have A 6-inch Crepe Pan, Double The Recipe And Use An Omelet Size Skillet; Around 8 To 10-inch In

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