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| Mushroom, spinach, and chicken crepes |
After our culinary tour around France, I returned to the USA so inspired and I cooked many French dishes. I make very soft crepes and then fill them with a mixture of cremini mushrooms, spinach, and grilled chicken a la Provence. I add to the mixture a good amount of bechamel sauce and then fill the crepes. Finally, I sprinkle some melting cheese on top and pop them in the oven until they are golden brown, warmed through, and totally perfect. For a nice presentation, I use balsamic vinegar reduction!
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