Savory Crepes with Creamy Chicken Ham and Mushroom Filling

Ingredients

• 1 tablespoon minced fresh tarragon leaves
• 12 Crepes, recipe follows
• 1 tablespoon chopped green onions
• 6 tablespoons unsalted butter
• 1 cup grated Gruyere
• 1/4 cup all-purpose flour
• 2 cups chicken stock, hot
• 3/4 cup grated Parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups heavy cream
• 1 tablespoon milk
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
• Essence, recipe follows
• 1/2 cup finely chopped shallots
• 1 1/2 teaspoons minced garlic
• 8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
• 1/4 pound baked ham, chopped (about 3/4 cup)
• 1/4 cup dry sherry
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 2 1/2 tablespoons paprika
• 1 tablespoon onion powder
• 2 tablespoons salt
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• Pinch salt
• 3/4 cup all-purpose flour
• 6 teaspoons melted unsalted butter
• 3 large eggs, beaten
• 3/4 cup plus 3 tablespoons whole milk

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