1-Getting started: Getting started with this chicken and mushroom crepe bake is fun and straightforward. Begin by preheating your oven to 350°F (175°C) and preparing your ingredients, such as roasting the chicken breasts until they’re cooked through, then cooling and shredding the meat. This step sets the base for a flavorful filling.

2-Next: make the crepe batter by whisking together 1 ¾ cup (210g) flour, ½ tsp (5ml) salt, and 2 ½ cups (595ml) milk until smooth, then add 2 beaten eggs, 4 tbsp (60ml) melted butter, and 1 tbsp (15ml) fresh dill. Cook the crepes in a greased 12-inch non-stick skillet until they’re golden brown on both sides it’s a simple process that yields perfect, delicate wrappers.

3-For the filling: melt 1 tbsp (15g) butter in a skillet and sauté the sliced leeks and 2 ½ cups (300g) mushrooms with 1 tsp (5ml) Worcestershire sauce, salt, pepper, and 1 tbsp (15ml) minced parsley until softened, then let it cool. Now, prepare the béchamel sauce by melting 2 tbsp (30g) butter, whisking in 2 tbsp (15g) flour, gradually adding 2 1/3 cups (555ml) milk, and simmering until thickened, stirring in 1 minced garlic clove, salt, and pepper for extra flavor.

4-To assemble: spread the mushroom filling, shredded chicken, and béchamel on each crepe, roll them up, and place in a baking dish. Drizzle more béchamel on top, add ¾ cup Gruyere cheese and paprika to taste, then bake for 10-12 minutes. Finish by broiling briefly to brown the cheese and garnish with 3 tbsp (45ml) fresh parsley before serving with the side salad.

5-The salad comes together quickly: mix 1 bag salad greens with a vinaigrette made from 1 tsp (5ml) Dijon mustard, 1 tsp (5ml) white wine vinegar, 6 tbsp (90ml) grapeseed oil, salt, pepper, and 1 minced shallot. The whole process takes about 2 hours, and you’ll end up with a dish that’s as easy as it is impressive.