Cheesy Chicken Crepe

Steps

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1. 1
   Prepare the crepe batter: Combine milk, eggs, flour, nutmeg, melted butter, salt, and pepper in a bowl. Blend together using an immersion blender or food processor until smooth. Refrigerate for at least a few hours, preferably overnight, for best texture.
   ≈0:40
2. 2
   Heat a non-stick skillet to about 300°F and add a little melted butter. Pour in about 3 ounces (just under half a cup) of batter and immediately tilt the pan to distribute it evenly across the bottom. Keep the batter in the center, avoiding the edges. Flip when the edges start to brown, and cook both sides until golden. Repeat to make the remaining crepes.
   ≈2:30
3. 3
   Prepare the chicken filling: Sauté the diced onion in a hot pan until lightly caramelized. Add mushrooms with a pinch of salt and cook until they release their moisture. Add the spinach and cook until wilted, allowing excess moisture to evaporate.
   ≈5:50
4. 4
   In a separate hot pan, cook the diced chicken pieces until well browned on all sides and cooked through. Combine with the cooked onion, mushroom, and spinach mixture.
   ≈6:47
5. 5
   Make the Mornay sauce: Melt butter in a pot, add flour to create a roux, and cook for 1-2 minutes. Gradually whisk in warm milk until smooth and thick. Stir in the grated Gruyère and Parmesan cheese.
   ≈10:45
6. 6
   Quickly whisk in egg yolk while stirring constantly to avoid scrambling the egg, then immediately remove from heat. Season with salt and pepper to taste.
   ≈13:15
7. 7
   Assemble the crepes: Place a crepe in a shallow baking dish and add a portion of the chicken filling to the center. Pour some Mornay sauce over it and fold the crepe. Top with another crepe and more sauce. Sprinkle mozzarella cheese on top.
   ≈15:20
8. 8
   Place under the broiler until the cheese melts and turns golden brown (if the crepes are still warm). If prepared in advance and chilled, bake in a 350°F oven until heated through, the cheese has melted, and the top is golden.
   ≈18:13