Mix flour and eggs in a bowl. Add the milk and water slowly while whisking. Melt the butter, wait for it cool down a bit, then mix it in along with the salt.
Heat up a non-stick pan to medium-high heat. Scoop about 1/4 cup of the crepe mix into the pan for each crepe. To make the crepe, try moving the pan as if trying to get a “ball” to roll along the inner edge of the pan. Cook until you see some bounces forming, then flip. About 1 – 2 minutes depending on heat.
Place the chicken breasts in a pot and cover them with the chicken stock. Add the rest of the ingredients. Boil until chicken is Cooked through.
Shred the chicken breasts. Easiest way to do this is by hand. So wait until the chicken cools down, then shred it.
Place the butter and the onion in a pan and bring it up to medium high heat. Once the butter melts and the onion is rendered down whisk in the flour. This turns into a sort of paste (this is called a #rue) make sure to not over cook it. You don’t want this to get brown, it changes the color of the sauce. Whisk in the milk, salt and white pepper. Whisk often until sauce thickens. Once it coats the back of your spoon it is done. Add the nutmeg. Remove from heat.
Mix in the shredded chicken.
1 #garlic clove
Bring a pan to medium high heat add a tbsp of butter. Add the rest of the ingredients once the butter melts. Cook until mushrooms are cooked through. Add salt to taste.
Preheat oven to 375°F.
Lay one crab flat on a plate, add chicken then mushrooms on top. Wrap and place in mold. Pour excess #béchamel sauce over the crepes. Add shredded cheese (preferably #Gruyere). Bake for 7-10 minutes.