Entrée: Chicken Mushroom Crepes W / Choice Of Vegan Tortilla Or Mushroom Chive Bisque Soup Or Mixed Green Salad Recipe

Prepare the crepe batter

In a bowl, whisk together flour, milk, eggs, salt, and melted butter until the batter is smooth. Let rest 20-30 minutes.

Sauté the filling

In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion until translucent. Add garlic and mushrooms; cook until mushrooms brown lightly.

Add shredded chicken, thyme, white wine (if using), and chicken broth. Simmer until liquid reduces by about half. Stir in Greek yogurt and season with salt and pepper.

Make the mushroom cream sauce

In a separate saucepan, melt butter. Sauté mushrooms and onion, then add garlic. Stir in broth and milk, simmer until slightly thickened. Season with salt, pepper, and chopped chives.

Cook crepes: Heat a nonstick skillet over medium heat and lightly oil. Pour about 1/4 cup batter and swirl to cover the pan. Cook until edges set, then flip and cook the other side. Repeat to make 8 crepes.

Assemble: Place a generous spoonful of filling on each crepe, fold or roll, and drizzle with the mushroom cream sauce. Arrange on plates.

Plate with a side option (tortillas, soup, or salad) as desired. Garnish with fresh chives.

Warm soft corn tortillas in a dry skillet for 20-30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

In a pot, heat olive oil and sauté onion and garlic until translucent.

Add mushrooms and cook until browned.

Add vegetable broth and simmer for 15 minutes.

Puree the soup with an immersion blender until smooth. Stir in oat milk or almond milk, season with thyme, salt, pepper, and chopped chives. Simmer 5 more minutes.

In a bowl, toss mixed greens with cucumber and cherry tomatoes.

Whisk together olive oil, lemon juice, salt, and pepper to make a light dressing; toss with salad just before serving.

Arrange the chicken mushroom crepes on each plate. If desired, serve with one of the optional sides (tortillas, bisque, or salad) on the side.

Garnish with fresh chives or a touch of greens for a Blue Zone-inspired finish.