Step 1

Start by preheating the oven to 300°. Prepare a 9x13 pan by spraying with cooking spray.

Step 2

If you are making your own crepes, go ahead and do that now. Recipe linked in notes.

Step 3

Add butter to a large skillet over medium heat, sauté onions, garlic and mushrooms until the onions become translucent, about 5-7 minutes.

Step 4

Add flour and cook, stirring constantly, for 1 minute.

Step 5

Whisk in the half and half, chicken broth, white wine, salt, pepper, and nutmeg. Simmer over medium low heat until it thickens, about 3 minutes.

Step 6

Remove from the heat and stir in the chicken and chives. Let cool for 10 minutes before rolling into the crepes.

Step 7

Place 2 heaping tablespoons of the chicken mixture down the center of one crepe. Roll the crepe around the filling. Carefully place in the prepared 9x13 pan, putting the seam on the crepe on the bottom. You should have enough filling to fill about 10 crepes.

Step 8

Cover the pan with foil and bake for 20 minutes.

Step 9

While the crepes bake make the cream sauce.

Step 10

In a large skillet over medium low heat melt the butter. Add the flour and cook, stirring constantly, for 1 minute. Whisk in the chicken broth and half & half. Simmer over medium low heat until it thickens. Add salt and pepper to taste.

Step 11

To serve place one or two crepes on each plate and then drizzle with cream sauce and garnish with chives and/or sliced almonds.