准备

Make the filling:

• 在12英寸的煎锅中，加热1汤匙。用中高温的油和黄油的油和黄油嘶嘶作响。加入蘑菇，用1/2茶匙调味。盐和几杯胡椒粉，煮熟，经常搅拌，直到蘑菇释放出大部分液体并开始变成7至9分钟的褐色。转移到一个中等大小的碗中，然后将煎锅返回到火上。
• Add the remaining 2 Tbs. oil, the bell pepper, chile, onion, rosemary, and 1 tsp. salt. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables are very soft and fragrant, 8 to 10 minutes; don’t let them brown.
• Sprinkle the flour over the vegetables and cook for a minute or so, stirring and scraping so the flour gets mixed with the fat and starts to toast a bit. Add the broth and let it come to a simmer, stirring and scraping up any browned bits, about 1 minute. Add the tomatoes, lemon juice, and hot sauce; bring to a simmer again and cook for 1 to 2 minutes to slightly thicken the sauce.
• 加入鸡肉和蘑菇，煮几分钟，直到一切都加热为止。从热量中取出并调味，以增加盐，胡椒粉，辣酱或柠檬汁的味道。覆盖馅料并保持温暖。

Make the cheese sauce:

• 在重型1夸脱的锅中，将奶油用中火煮沸。减少热量以保持活泼的小火煮，直到奶油减少一半，约10分钟。将热量降低至低水平，然后加入奶酪，搅拌直至融化。用胡椒粉慷慨地调味。从火上取出，稍微冷却。

Assemble and bake the crêpes:

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。在9×13英寸的烤盘的底部和侧面涂黄油。
• Working with a few crêpes at a time, lay them on a clean work surface. Spoon about 3 heaping Tbs. of the filling evenly onto the bottom third of each crêpe. Fold the bottom edge of each crêpe up and over the filling, fold the sides in toward the center, and finish rolling up from the bottom. Evenly arrange the crêpes seam side down in a single layer in the baking dish.
• 将奶酪酱均匀地撒在薄饼上，并撒上辣椒粉（如果使用）。烘烤，直到酱汁变成金黄色并略微冒泡，12至16分钟。服务。

提前提示

The filling may also be made up to 3 days ahead. Store it in an airtight container in the refrigerator and reheat over medium-low heat before using it.