2In a bowl, whisk the milk and eggs. Add the flour and mix.
3Add the melted butter and a pinch of salt and mix.
4In a lightly oiled skillet, make the crepes one at a time. Set aside.
6Preheat oven to 410 F.
7Remove the meat from the chicken and cut it into small pieces.
8Chop the shallots and the mushrooms.
9Heat 1 tablespoon of olive oil in a frying pan and add the chopped shallot and mushrooms. Cook until they sweat.
10Add the chicken.
11Season with salt and red pepper.
12Add 2 tablespoons of fresh cream and mix well. Set aside.
13Use a paper towel to lightly oil a baking dish.
14Place a crepe on a plate, spoon the filling onto one end of the crepe.
15Roll up the crepe and put it in the baking dish.
16Continue with the remaining crepes.
17In a bowl, whisk 4 tablespoons of fresh cream with a pinch of salt and pour on top of the rolled crepes.
18Sprinkle grated cheese on top.
19Bake for 5 to 10 minutes to a gratin.