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Heat 2 tablespoons of oil in a large pan over
medium heat. Add sliced Portobello mushrooms,
sprinkle with salt, and cook for 5 minutes,
stirring and tossing mushrooms until they get
soft and release juices. Add cooked chicken,
stir with mushrooms for 1-2 minutes to warm it
up. Season lightly with salt and pepper. Remove
from heat and keep covered.
In a medium pan or a skillet, melt 2
tablespoons of butter, add 2 tablespoons of
flour, cook and stir for about 1 minute to form
a roux.
Pour milk into the hot flour-butter mixture
gradually, while whisking. Continue cooking the
mixture, constantly stirring, on medium or high
heat until the mixture bubbles and thickens –
about 1 or 2 minutes. Add 1/4 teaspoon nutmeg,
Parmesan cheese, and gradually add 1/4 or 1/2
of chicken bouillon cube, to taste. Don't add a
whole cube right away, just add enough to make
the sauce flavorful.
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Add the white creamy sauce to the mushroom-
chicken mixture. You don't need to add all of
the white sauce to the mushrooms - add just
enough to coat the mushrooms and chicken. You
can always add more white sauce if needed. Stir
to combine. Season with salt and pepper if
necessary.
There are 2 ways to fill the crepes. Place some
of the mushroom mixture in the center of the
crepe vertically in a shape of a thick line,
then fold two opposite sides of the crepe
inwards - like you see on the photos. Or, place
some of the mushroom mixture on half of the
crepe, then fold the other remaining half of
the crepe over on top.
Sprinkle the top of crepes with chopped green
onions or chives.
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