CHICKEN AND MUSHROOM CRÊPES from Entertaining With Beth

I'm reviewing the crêpe and bechamel sauce recipes only from Entertaining With Beth, not the filling. Instead of using leeks and mushrooms as called for, I used onion and spinach and added 1/4 c. Swiss cheese to the sauce. The crêpes couldn't have been any easier to make, and I made them the night before in a 9 1/2" skillet. The recipe made nine, way more than I needed, and I froze the rest.

My filling was half of a sweet onion cooked fully, twenty minutes, then I added two shredded and chopped cooked boneless and skinless chicken breasts, frozen, thawed, drained chopped spinach, and a dash of garlic powder. I used equal parts heavy cream and milk (called half and half) for the sauce instead of whole milk. I spread the top of the rolled up crêpes with sauce and sprinkled with cheese and dried parsley before baking. This tasted great and each step was very simple though time consuming overall.

I grade this an A.