Step 1

In a large bowl, whisk the eggs, milk and butter.

Step 2

In a small bowl, combine the flour and salt, then add that to the egg mixture and mix well. Cover with plastic wrap and refrigerate for one hour.

Step 3

Heat a lightly greased 8-inch nonstick skillet over medium heat. Pour 1/4 cup batter into the center of the skillet, then, working quickly, lift and tilt the pan to coat the bottom evenly with batter. Cook the crepe until the top appears dry, then flip it and cook it 15 to 20 seconds longer. Remove the crepe to a wire rack. Repeat this with the remainder of the batter, being sure to grease the skillet as needed. When all the crepes are cooked and cooled, stack them with waxed paper or paper towels in between. Set the crepes aside while you make the filling and sauce.

Step 4

Saute the asparagus and onion in oil until tender. Add the sliced mushrooms and cook two minutes longer. Remove the pan from the heat, and stir in the cubed chicken. Set aside.

Step 5

In a small saucepan, melt the butter over medium heat. Stir in the flour, salt and pepper until smooth, then gradually add the milk. Bring this mixture to a boil, then cook and stir it for two minutes or until thickened.

Step 6

Grease two 11x7-inch baking dishes, and preheat the oven to 350°F. Spread about 1/2 cup of filling down the center of each crepe, then top it with 2 tablespoons of sauce and one piece of Swiss cheese. Roll up the crepes and place them seam side down in the baking dishes. Sprinkle the top with mozzarella cheese.

Step 7

Bake, uncovered, for 20 to 25 minutes, or until the top is bubbly and golden.