Ingredients:
For crêpe batter:
1/2 cup all-purpose flour
2 tablespoons Cajun spice blend
3 eggs
1 1/2 cups milk
2 ounces (1/2 stick) butter, melted
Salt and white pepper to taste

For béchamel sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
Salt and white pepper to taste
Ground nutmeg to taste

For filling:
8 ounces shiitake mushroom caps, cut into 1/4-inch-thick crosswise slices
2 tablespoons olive oil
Salt and pepper to taste
8 ounces cooked boned, skinned chicken breast, diced
4 ounces soft goat cheese
2 ounces cream cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh thyme leaves
Butter, oil for cooking crepes

Garnish: Diced tomato
Garnish: Thinly sliced green onions, including some dark green stalks

Directions:
Prepare crepe batter: In medium bowl, combine flour and Cajun spice blend. Make well in center and add eggs to center. Stir just enough to blend, then, slowly mixing constantly, gradually add milk. Add butter, salt and pepper; stir to combine. Cover and refrigerate 1 hour.

Prepare béchamel sauce: Melt butter in medium saucepan on medium heat. Add flour and stir about 1 minute; do NOT brown. Off heat, stir in milk in thin stream. Return to heat and cook, stirring constantly, until thickened. Sauce should be very thick. Season to taste with salt, pepper and nutmeg. Set aside.

Prepare filling: Heat olive oil in large, deep skillet on medium-high heat. Add mushroom slices and cook until just starting to soften, about 2-4 minutes. Season with salt and pepper. Combine chicken, mushrooms and béchamel and set aside. In a food processor fitted with the metal blade, pulse goat cheese, cream cheese, chives and thyme until smooth and creamy. Set aside.

Prepare crepes: Crepes should be thin, about 1/8-inch thick. Place a 6 1/2- to 7-inch nonstick skillet on medium heat. Add about 1/8 teaspoon butter and lightly brush with oil. Gently stir batter if ingredients have separated. When skillet is hot, ladle in a scant 1/4 cup batter (measuring cup will be about 2/3 full of batter). Lift pan and tilt in all directions to spread batter over bottom of skillet. Pour any batter that does not adhere to pan out of skillet. Return to heat for 30-45 seconds. Jerk and toss pan sharply back and forth and up and down to loosen crepe. Or loosen around edges with wooden spatula. Flip loosened crepe quickly with fingertips or spatula. Cook about 30 seconds and remove crepe. Repeat cooking process with remaining batter, adding butter and brushing pan with oil each time.

Assemble "soft tacos": Heat mushroom mixture. Place generous amount warm mushroom mixture down center of each warm crepe. Top with tablespoon of goat cheese mixture dropped in small portions over top of mushroom mixture. Garnish with tomatoes and green onions. Fold in half, taco-style, and serve.

Makes six servings.