Chicken and Spinach Crepes

Chicken and Spinach Crepes

2 T butter
2 T flour
1 1/4 c milk (hot)

2 cup chopped cooked chicken
2 cups fresh spinach
salt and pepper to taste

4 nine inch crepes
a handful of grated cheese

Make a roux by cooking the butter and flour in a heavy-bottomed pan until smooth and nutty smelling (about 2 minutes). Whisk continuously while adding the hot milk to the hot roux. Simmer until the sauce thickens. Add the chicken and bring back to simmer. Stir in the spinach and cook just until wilted. Season with salt and pepper.

Fill the crepes with the chicken and spinach mixture. Top with grated cheese.