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   Ingredients :
¾ cup flour
½ teaspoon salt
Pinch of nutmeg
1 ¼ cup of milk
1 egg
1 egg yolk
½ teaspoon paprika
1 tablespoon melted butter
Melted butter to butter skillet
½ cup 2 tablespoons butter
8 tablespoons flour
2 cups milk
2 cups chicken stock
1 teaspoon mustard
¼ cup green onion, finely chopped, (white and green part)
2 cups mushrooms, sliced
1 teaspoon thyme
6 chicken breast fillets, skinless, cut in small pieces, fried to golden in skillet
3 tablespoons sherry
3 artichoke hearts, cooked until just cooked and chopped
½ cup mozzarella cheese coarsely grated
½ cup parsley, finely chopped


Place crepe ingredients in the blender. Blend until soft and without lumps. Add paprika. Strain if necessary. Let stand for 30 minutes. Brush crepe skillet with melted butter. Pour just enough batter to cover bottom of skillet. Cook 2 or 3 minutes, turn crepe and cook for 1 minute more. Crepes must be thin. Reserve.


Melt ½ cup of butter in a medium size pan. Add flour, whisking, until mixture turns golden. Remove from fire and gradually add stock and milk, stirring constantly. Bring to a boil and continue stirring until mixture thickens. Season with salt, pepper and mustard. Separate 1 cup of this sauce for the end.Sauté green onion in 2 tablespoons butter with 1 tablespoon oil until tender. Add thyme, mushrooms and sherry. Cook for a few minutes and stir in artichoke and chicken. Combine well and add sauce. Correct seasoning.

Place crepes on a horizontal surface, spoon approximately 1 tablespoon of filling and roll. Arrange crepes in a buttered ovenproof serving dish.Heat reserved sauce, add stock or milk if sauce is too thick. Pour over crepes. Sprinkle mozzarella cheese and chopped parsley.Bake in oven at 350°F (180°C) until heated through.Serve.
        10 -12 servings
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