French Chicken and Mushroom Crêpes

In a large bowl, whisk together the flour, eggs, milk, water, 2 tablespoons melted butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Let the batter rest for 10 minutes.

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 and the crêpe is set. Flip and cook for another 30 seconds. Repeat with the remaining batter to make 8 crêpes.

In a separate large skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Add the sliced mushrooms to the skillet with the chicken. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid.

Stir in the heavy cream, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook for 2-3 minutes, or until the sauce slightly thickens. Remove from heat and stir in the fresh parsley.

Lay each crêpe flat and spoon about 1/4 cup of the chicken and mushroom filling onto one half. Fold the crêpe in half, then in half again to form a triangle, or roll it up like a burrito.

Serve immediately, garnished with extra fresh parsley if desired.