Chicken & Mushroom Cannelloni

Prep time : ---33 minutes --- Cooking time : --- 1 hour --- Makes 4 servings
---------------CREPE BATTER -------
1/2 -------------------cup unsifted all-purpose flour
1/4 -------------------teaspoon salt
1/4 -------------------cup low-fat (1%) milk
2 ----------------------eggs
2 ----------------------tablespoons plus 2 teaspoons olive oil
----------------FILLING----------------
1------------------------tablespoon olive oil
1 -----------------------medium-size yellow onion , finely chopped
8 ----------------------ounces assorted mushrooms (button and shilitake) , stemmed , wipeed clean and thinly sliced
12 ---------------------ounces skinless , boneless chicken thighs , cut into 1/2-inch chunks
2 ----------------------tablespoons all-purpose flour
1 ----------------------cup canned low-sodium chicken broth
1/2 -------------------teaspoon salt
1/4 -------------------teaspoon dried rosemary , crumbled
1/4 -------------------teaspoon dried pepper
---------------------CHEESE SAUCE ----------
1 -1/3 ----------------cups low-fat (1%) milk
2 ----------------------tablespoons all-purpose flour
1/4 -------------------teaspoon salt
1/4 -------------------teaspoon black pepper
1/2 -------------------cup grated Parmesan cheese
--------------------FOR THE CREPE BATTER :
1) In a small bowl , stir together flour and salt . In a 2-cup measure , combine milk , eggs and 2 tablespoons of the oil . Gradually add liquid ingredients to flour mixture , whisking until smooth . Cover and refrigerate at least 30 minutes . Strain through a fine sieve .
2) Brush a 6-inch nonstick skillet with a little of the remaining oil and place over moderate heat . cook 12 crapes .
-------------------FOR THE FILLING :
In a large non-stick skillet over moderate heat , heat oil 1 minute . Add onion and saute until soft -- 3 to 5 minutes . Add mushrooms and cook , stirring occasionally , until tender --- about 5 minutes . Add mushrooms and cook , stirring occasionally , until tender -- about 5 minutes .Sprinkle flour over chicken and stir to coat . Gradually add broth , salt , rosemary and pepper and cook , stirring frequently , until sauce thickens slightly and chicken is cooked through -- about 5 minutes .
-------------------FOR THE CHEESE SAUCE :
In a sauce pan , whisk milk into flour . Add salt and pepper and set over moderate heat , whisking constantly , until sauce is bubbly and as thick as heavy cream --- about 4 minutes . Stir in 1/4 cup Parmesan .
Preheat the oven to 400*F . Fill and roll crepes with the filling inside . Spoon cheese sauce over filled crepes , sprinkle with the remaining Parmesan , and bake , uncovered , until bubbling and lightly browned --- about 25 minutes .

Tip : Asparagus is a pefect complement to Chicken & Mushroom Cannelloni .

Kids young and old will love it .