Step 1

Preheat the oven to 375 °F.

Step 2

Place 2 chicken breasts on a rimmed baking sheet fitted with a roasting rack and roast in the preheated oven for about 35-40 minutes until the chicken is cooked through. Remove from the oven and set aside to cool slightly.

Step 3

In a mixing bowl, use 2 forks to shred the cooked chicken. Set aside.

Step 4

In a mixing bowl, combine 1¾ cups of flour with ½ teaspoon of salt.

Step 5

Gradually pour in 2½ cups of milk, continuously whisking until completely combined.

Step 6

Add 2 beaten eggs and mix through to combine until a smooth batter forms.

Step 7

Stir in 4 tablespoons of melted butter and 1 tablespoon of fresh dill and mix through.

Step 8

Heat a large, non-stick, 12-inch skillet to medium-high heat and grease with some oil. Once hot, pour about a ladle portion size of batter into the pan and swirl to cover the base of the pan. Cook for a few minutes until set and the edges golden brown.Use a spatula to flip the crepe and cook for another 30 seconds more. Transfer to a cutting board and cool crepes until ready to fill. Repeat with remaining batter, preparing about 10 crepes.

Step 9

In a large skillet melt 1 tablespoon of butter and add 4 sliced leeks. Cook until soft and fragrant.

Step 10

Add 2½ cups of sliced mushrooms, 1 teaspoon of Worcestershire sauce, salt and pepper to taste and some freshly chopped parsley. Cook for a few minutes then transfer the mixture to a bowl and set aside to cool.

Step 11

In a deep skillet, melt 2 tablespoons of butter and cook until foamy.

Step 12

Add 2 tablespoons of flour and whisk until a smooth paste forms.

Step 13

Gradually pour in 2⅓ cups of milk and continuously whisk until combined. Simmer for a few minutes to reduce and thicken slightly.

Step 14

Stir in 1 minced garlic and season with some salt and pepper to taste.

Step 15

Transfer crepe to a small gratin dish to prepare. Fill with 2 tablespoons of the prepared mushrooms, then ¼ cup of roasted and shredded chicken and top with 2 tablespoons of prepared bechamel sauce. Roll the crepe to close and drizzle some more bechamel sauce over. Sprinkle some Gruyere cheese and paprika spice on top. Continue with remaining crepes and filling ingredients.

Step 16

Bake in the preheated oven for about 10-12 minutes.

Step 17

Change the oven setting to broil and cook for another 1-2 minutes.

Step 18

Garnish with some sprinkles of fresh parsley and serve with a side salad and the suggested above vinaigrette. Combine all ingredients and drizzle over salad ingredients. Enjoy!