Mushroom and Chicken Crepe Packets Recipe

Combine milk flour eggs and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.

Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown about 1 minute more. Transfer crepe to a plate and continue with remaining batter.

Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender about 5 minutes. Add garlic and saute until flavor releases about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended 2 to 3 minutes. Stir in chicken and season with salt and pepper.

Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.

Bake in the preheated oven until golden and bubbling about 15 minutes.

Meanwhile melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.