Baked Herbed Crepes with Chicken and Mushrooms

Filling: In saucepan of simmering water, cover and poach chicken until no longer pink inside, about 12 minutes. Transfer chicken to plate and let cool; dice and set aside in large bowl.

Meanwhile, in skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; saut?ushrooms, onion, garlic and half each of the salt and pepper until golden and almost no liquid remains, about 5 minutes.

Add sherry and bring to boil; boil until evaporated, about 1 minute. Scrape into bowl with chicken.

In saucepan, melt remaining butter over medium heat; whisk in flour and cook, whisking constantly, until pale golden, about 2 minutes.

Whisk in chicken stock, milk, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 8 minutes. Whisk in Fontina cheese until smooth.

Reserve 2 cups (500 mL) of the sauce; stir remaining sauce into chicken mixture. Let cool. Cover and refrigerate filling and reserved sauce separately until filling is firm enough to roll, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In small saucepan, reheat sauce over medium heat, whisking until smooth. (Or microwave on high in microwaveable bowl for 2 minutes, whisking once.) Spread 1/2 cup (125 mL) sauce in greased 13- x 9-inch (3 L) glass baking dish.

Spoon about 1/3 cup (75 mL) filling in line along centre of each cr?. Roll up and arrange snuggly, seam side down and in single layer, in prepared dish. Drizzle with remaining sauce. (Make-ahead: Cover and refrigerate for up to 1 hour.)

Bake in 375°F (190°C) oven until golden, bubbly and heated through, about 35 minutes.