Mushroom Chicken Crêpes

Prepare the filling by heating 1 tablespoon of butter and oil in a large skillet over medium heat. Cook and stir the chicken until it is no longer pink in the center, taking approximately 5 minutes. Transfer the cooked chicken to a plate.

Next, melt the remaining 4 tablespoons of butter in the same skillet over medium heat. Add sliced mushrooms and chopped onion; cook and stir until they are softened, which should take about 5 minutes. Stir in flour to create a roux and cook for an additional 2 minutes. Reduce the heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until the sauce thickens into a smooth consistency, taking around 5 minutes. Stir in sour cream and sherry until the sauce is well combined.

Transfer a portion of the sauce to a bowl; keep it warm. Stir the cooked chicken and 1 teaspoon of parsley into the remaining sauce in the skillet. Simmer until the chicken is heated through, taking approximately 5 minutes.

To make the crêpes, combine milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a bowl; mix until well combined.

Grease a 7-inch skillet lightly with oil or cooking spray; heat over medium heat. Pour 2 tablespoons of batter into the skillet, swirling to spread evenly. Cook the crepe until it is golden brown on both sides, taking about 30 seconds per side. Transfer the cooked crepe to a plate. Repeat with the remaining batter, separating each crepe with waxed paper and covering it to keep warm.

Scoop 1/4 cup of the chicken mixture onto each crepe and roll up. Spoon reserved sauce over filled crêpes. Garnish with the remaining 1 teaspoon of parsley.