1-First, prepare the chicken by roasting it at 375°F (190°C) for 35-40 minutes until it’s fully cooked. Let it cool, then shred it for the filling; this adds tenderness and lets the flavors mix well. For more ideas on handling proteins, check out our quick weeknight meals guide on the site.

2-Next, make the crepe batter by whisking together 1 ¾ cups (210g) flour and ½ tsp (5ml) salt. Slowly add 2 ½ cups (595ml) milk while stirring, then mix in 2 beaten eggs, 4 tbsp (60ml) melted butter, and 1 tbsp (15ml) fresh dill until smooth. Cook the crepes in a greased 12-inch non-stick skillet over medium heat until the edges turn golden, flip them briefly, and let them cool.

3-Then, for the filling, sauté 4 sliced leeks in 1 tbsp (15g) butter until soft. Add 2 ½ cups (300g) sliced mushrooms, 1 tsp (5ml) Worcestershire sauce, salt and pepper to taste, and 1 tbsp (15ml) minced parsley. Cook until everything is tender, then let it cool; this step brings out the savory flavors that make the dish special.

4-For the béchamel sauce, melt 2 tbsp (30g) butter in a pan, add 2 tbsp (15g) flour to form a paste, and gradually whisk in 2 1/3 cups (555ml) milk. Simmer until thickened, then stir in 1 minced garlic clove, salt, and pepper for extra taste. Assemble the crepes in gratin dishes by layering each with the chicken and mushroom filling, then roll them up and top with more sauce, ¾ cup Gruyere cheese, and paprika to taste.

5-Bake at 350°F (175°C) for 10-12 minutes, and finish with 1-2 minutes under the broiler for a golden top. Serve with a tossed salad made from 1 bag of salad greens dressed with 1 tsp (5ml) Dijon mustard, 1 tsp (5ml) white wine vinegar, 6 tbsp (90ml) grapeseed oil, salt and pepper to taste, and 1 minced shallot. Tips like prepping the filling a day ahead or using a smooth batter can make this even easier, and substitutions for mushrooms or leeks are simple too.