To prepare crepes, place all ingredients in a medium-sized bowl and blend with an immersion blender until completely smooth.

Spray a 10-inch (26-centimeter) nonstick frying pan with cooking spray and heat over medium-high heat. Pour 1/4 cup batter into the pan, lightly covering the entire surface evenly. Cook for one to two minutes, or until crepe is lightly browned and looks dry. Turn over onto a flat surface lined with paper towel.

Continue until all batter is finished, spraying the pan as needed — approximately after every second crepe. Refrigerate until using. This can be done two days in advance and refrigerated or weeks in advance and frozen.

Heat one tablespoon oil in a large frying pan. Add shallot and sauté for three to four minutes. Add garlic and continue sautéing for another two minutes.

Meanwhile place deboned chicken bottoms in a medium-sized bowl. Add the

spices and 1/2 tablespoon oil, taking care to coat the chicken evenly. For extra flavor, let the chicken marinate for a few hours.

Add the chicken to the pan and cook over medium heat for six minutes. Flip and cook for another six minutes. Flip back, add the wine, and cook for five to six minutes, covered. Leave covered until using.

This can be done the day before. Rewarm before the next step.

Prepare mushroom sauce according to package directions or mix soup mix

with a bit of hot water, adding about 10 chestnuts, or to taste, while it’s cooking.

To assemble, place a heaping spoonful of chicken pieces in the center of the

crepe. Fold over the bottom, sides, and then top to form an envelope. Repeat

with the rest of the crepes.

Spray a large frying pan with cooking spray and add one tablespoon oil. Add half of the crepes. Fry for two to three minutes on each side, or until light brown and crispy. Flip over and fry on the other side.

Transfer to a plate lined with paper towels. Repeat. Serve with mushroom-chestnut sauce.