Instructions: Melt the butter in a large, heavy skillet over medium-high heat. Add the mushrooms and onion and saute until they are soft and give off their moisture but have not begun to brown or color. Add the parsley, garlic, thyme, salt, pepper, rosemary, nutmeg and bay leaf. Cook for 1 to 2 minutes, stirring constantly.

Remove the pan from the heat and sift in the flour, stirring to create a roux or thick paste. Return to the heat and continue to cook, stirring constantly, for 2 to 3 minutes. Remove from heat again and slowly stir in the white wine and sherry. Return to heat and continue to stir. (This also will deglaze the pan, removing any brown bits or food stuck to the pan.) Stir in the milk. Continue to stir until the mixture thickens, about 5 minutes.

Add the diced chicken and lemon juice. Bring the mixture just to the boil.

Reduce to medium-low and simmer, stirring, until the chicken is heated through.

To serve, place 1 crepe on each dinner plate. Spread 3 to 4 tablespoons of hot rice in a band across the middle of each crepe. Top the rice with the chicken mixture. Fold the uncovered "sides" of each crepe over the filling. Bon appetit!

Note: At French Wrap, Thierry Moine makes large buckwheat crepes for his savory dishes. You can substitute your favorite recipe for all-purpose-flour crepes or buy large flour tortillas for a south-of-the-border touch. Created by Dray Nuttall for French Wrap

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