I had about half a leftover roast chicken, I picked the meat and threw it in a ziplock in the fridge. That's where we start
QUICKIE DRIVE BY - CHICKEN CREPES WITH GRUYERE CREAM
Make 10 crepes, use a family recipe or google it or buy some, it's pretty easy either way. Don't fret about how they look or if they're too thick, they are merely a vessel to carry chicken and gruyere cream to your mouth.
I will update this with my crepe recipe but i'm in a hurry to get this posted so it'll wait for now.
IN a heavy bottom sauce pan, make bechemal sauce. Start with about 2 Tb butter and melt it, when it foams, add 2 T flour and fry it around for a moment, don't let it brown. Add cold milk about 3cups at all once. Do not fret or get all chefy and add a dribble then whisk then a dribble more, just dump it it. I've been dumping milk into my cream sauce for 183 years and it's never been lumpy, just do it.
Dump the milk in and whisk until it comes back to the boil and thickens. Add more milk if it's too thick. Add salt, pepper and grates of fresh nutmeg. When it tastes lovely and is a consistency you like, take it off heat and add a handful of whatever cheese you have. I had Gruyere so that's what I used.
Keep a little of the sauce back to use on top and Mix the cooked, shredded chicken to the remaining sauce.
Fill each crepe with the cooled mixture and lay in a buttered pan. Pour remaining sauce over, add more grated cheese.
Bake for about 20 minutes in a hot oven till it's bubbly and heated through.
Serve with rice and something green.