This is the most delicious crepe filling I've ever tasted! Everyone can make this at home!

This is the most delicious crepe filling I've ever tasted! Everyone can make this at home!
Indulge in the ultimate comfort food with these savory crepes filled with a delightful blend of tender chicken, earthy mushrooms, zesty apple, and a rich, creamy sauce. Perfect for any meal of the day, these crepes are guaranteed to satisfy your cravings and leave you craving for more
Filling for crepes
Chicken fillet (I use chicken thighs, they're juicier) - 25 oz (700g)
Salt - 1/3 teaspoon
Black pepper - 1/3 teaspoon
Garlic powder - 1/2 teaspoon
Ground paprika - 1 teaspoon
Olive oil - 0.85 fl oz (25ml)
Mushrooms - 13.5 oz (385g)
Prepared horseradish - 2.5 oz (75g)
Apple - one large or 2 small
Sauce for Filling
Butter - 1 oz (30g)
Flour - 1,5 tablespoon
Milk - 6.8 fl oz (200ml)
Cream - 6.8 fl oz (200ml)
Salt - 1/3 teaspoon
Black pepper - 1/3 teaspoon
Crepe Batter
Eggs - 3
Salt - 1/2 teaspoon
Sugar - 1.5 tablespoons
Milk - 17 fl oz or two cups (500ml)
Boiling water - 8.5 fl oz or one cup (250ml)
Flour - 12.7 oz or 1.5 cups (375ml)
Oil - 3 tablespoons
Sprinkle the chicken fillets with salt, black pepper, garlic powder, and ground paprika. Add olive oil and mix well to evenly coat the meat with spices. Cover with foil and bake in the oven at 356°F (180°C) for about 2 hours.
Meanwhile, prepare the batter. Beat eggs, add salt, sugar, one portion of milk, and flour. Mix the batter with a whisk until smooth. Add the second portion of milk, olive oil and mix again. Finally, pour boiling water into the pancake batter while stirring continuously, this will give the batter elasticity. The batter should be thin, ensuring thin crepes. Heat a skillet over medium-high heat, grease with oil, and pour in just enough batter to cover the bottom of the skillet without being too thick. Fry the crepe on both sides until golden brown.
Sauce:
Melt butter over medium heat. Add flour and stir constantly for 2 minutes. Then, pour in a portion of milk and cream. Add salt and pepper and cook over medium heat until the sauce thickens.
Filling:
Shred the cooked chicken into fibers. Add the sautéed mushrooms mushrooms, grated apple, prepared horseradish, and sauce. Mix everything well.
Place the filling on the edge of the crepe and roll it into a tube.