Steps
- Heat half of 2 tablespoons of olive oil in a large skillet over medium heat. Cook 2 boneless skinless chicken breasts for 5-8 minutes per side, until golden and at least 165°F / 74°C; remove.
- Fry 200g of smoked bacon lardons until crisp; remove. Add the remaining oil if needed and soften 1 chopped onion for 5 minutes.
- Add 200g of finely chopped cremini mushrooms and seasoning; cook for 5-10 minutes, until their liquid evaporates. Stir in 3 tablespoons of all-purpose flour, then gradually whisk in 400ml of milk.
- Simmer for 2-3 minutes, until thick. Chop the chicken and return with the bacon, juices, and 1 handful of chopped parsley; cool, then refrigerate until cold.
- Whisk 100g of all-purpose flour, ½ teaspoon of salt, 2 large eggs, and 150ml of milk until smooth. Heat a lightly oiled large crêpe pan over medium heat.
- Swirl in one-quarter of the batter; cook until golden underneath, then flip for 30 seconds. Repeat to make 4 crêpes and cool.
- Preheat the oven to 400°F / 200°C and line two baking sheets. Beat 1 egg and brush around each crêpe edge.
- Divide the filling between the crêpes, fold in half, and press the edges closed. Brush with remaining egg, scatter with 50g of breadcrumbs, and bake for 20-25 minutes, swapping sheets halfway through.