Chicken, Spinach, and Mushroom Crepes

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 3 cups chicken breast cooked chopped
• 10  basic crepes 
• 2 tablespoons flour all-purpose
• 0.5 cup green onions sliced
• 1.3 cups milk 2% reduced-fat
• 2 ounces monterrey jack cheese shredded with jalapeño peppers
• 8 ounce pre mushrooms 
• 1 cup onion thinly sliced
• 0.8 teaspoon salt divided
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• frying pan
• sauce pan
• whisk
• baking pan
• broiler

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add sliced onion and mushrooms to pan; saut 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.
3. Melt butter in a small saucepan over medium heat.
4. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick.
5. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper.
6. Pour milk mixture over chicken mixture; stir to combine.
7. Preheat broiler.
8. Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over.
9. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray.
10. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.