Instructions: For the Filling: Heat the oil in a 12-inch skillet over medium-low heat. Add the shallot and cook until soft, 3 to 4 minutes. Add the zucchini and cook until softened, about 4 minutes. Add the mushrooms, tomatoes and artichoke hearts and cook until the mushrooms are slightly brown, about 5 minutes. Add the wine, broth, chicken, oregano and thyme and bring to a boil, then turn down to a simmer. Add salt and pepper to taste, and cook, covered, for 20 minutes.

For the Crepes: In a blender or food processor, combine the flour, salt and sugar. Combine the milk, eggs, water and melted butter slowly, adding to the processor while the machine is running. Add the chopped thyme and process until smooth.

Heat a crepe pan on medium-low heat and add the 1/2 tablespoon butter. When the bubbles form and the butter is starting to turn brown, add the batter, using a 1/4-cup measure. Swirl the pan around so the batter will be the same thickness all over. Cook on medium-low heat 1 minute.

When the edges start to turn a light brown, use a small spatula and flip over. Cook another 30 seconds and place on a plate. Continue making crepes with the remaining batter. Place a piece of wax paper or parchment paper between each so they will not stick together and will be easier to assemble.

When you are ready to assemble the crepes, heat the broiler. Stir the sour cream or creme fraiche into the chicken filling. Keep the heat on low; you do not want it to boil. Place 1 crepe on an ovenproof platter and fill with 1 cup filling. Roll up and sprinkle with a small amount of Gruyere or Swiss cheese.

Fill and roll the rest of the crepes and place them in the oven so the cheese melts and turns a light brown, 1 to 3 minutes. Serve 1 to 2 per plate. A hearty eater can eat 2 or 3.

This recipe yields 4 to 6 servings.

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