Savory Chicken and Mushroom Crêpes with Béchamel

Prepare the crêpe batter: In a large bowl, whisk together 1 cup flour, eggs, 1 cup milk, 1/2 teaspoon salt, and 2 tablespoons melted butter until smooth. Let the batter rest for 15 minutes.

Cook the crêpes: Heat a lightly buttered 8-inch non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are golden, then flip and cook for another 30-60 seconds. Transfer to a plate and repeat with the remaining batter, stacking crêpes with parchment paper in between if desired.

Cook the chicken and mushrooms: Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside. Add sliced mushrooms to the same skillet and cook for 5-7 minutes until softened and browned, stirring occasionally.

Make the béchamel sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in 2 cups of warmed milk until the sauce is smooth and thickened, about 5-7 minutes. Stir in ground nutmeg, 1/2 teaspoon salt, and black pepper.

Combine filling: Add the cooked chicken and mushrooms to the béchamel sauce. Stir gently to combine and heat through for 2 minutes.

Assemble the crêpes: Lay a crêpe flat on a clean surface. Spoon about 1/2 cup of the chicken and mushroom filling onto one half of the crêpe. Fold the other half over the filling, then fold in half again to create a triangle or roll it up like an enchilada.

Serve immediately: Arrange the filled crêpes on plates and serve warm. Garnish with fresh parsley if desired.