Now, onto the fun part—bringing it all together! Cooking in our home means embracing the chaos of a busy kitchen, but with these easy steps, you’ll have a delightful meal ready in no time.

1. Start by making the crepe batter. In a medium bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for about 15 minutes.
2. While the batter rests, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they’re golden brown and tender, about 5-7 minutes.
3. Add the shredded chicken to the skillet with the mushrooms, sprinkle with dried thyme, and season with salt and pepper. Stir well and cook for another 3-4 minutes to combine the flavors.
4. In a non-stick crepe pan or skillet, pour about 1/4 cup of the crepe batter and swirl to spread evenly. Cook for 1-2 minutes on each side until lightly golden. Repeat with the remaining batter.
5. Once your crepes are ready, fill each with the chicken and mushroom mixture, sprinkle generously with mozzarella and Parmesan cheese, and roll into a cone shape.
6. Place the filled crepe cones onto a baking sheet and pop them in a preheated oven at 350°F for about 10 minutes, just until the cheese is melted and bubbly.