Make crepe. Put the Milk (1 cup), Egg (3), and All-Purpose Flour (2/3 cup) into a blender. Blend the ingredients until thoroughly mixed together.
Place a pat of butter into a crepe or omelet pan. Heat pan on medium low heat. Once the butter is melted, use a spatula to rub it evenly throughout the pan. This creates a nice, non-stick surface of a non-teflon pan.
Pour a 1/4 cup of batter into the center of the pan. Rotate the pan to spread the batter into an even circle around the pan. Cook for about 1 minute, or until edges come loose and begin to lift. Flip crepe and cook 20- 30 seconds on the other side.
Stack until all are cooked.
Preheat oven to 400 degrees F (200 degrees C).
Place half of the Unsalted Butter (5 tablespoon) into a large skillet and melt.
Add Onion (1) and Mushroom (0.3 pound), sauté until tender.
Add remaining butter and allow to melt. Then add Whole Wheat Flour (3 tablespoon) to the pan; stir and mix in completely.
Add Chicken Broth (1 cup) and Half and Half (3/4 cup), stir well as you pour to blend thoroughly.
Add Chicken (2 cup), Frozen Green Peas (5 ounce) and half of the Parmesan Cheese (1/3 cup), stir well.
Add Fresh Rosemary (1/2 teaspoon) and Salt and Pepper (to taste). Stir to combine.
Fill 10 to 12 crepes with the filling. Roll and place seam side down into a prepared casserole pan.
Now prepare the Mornay Sauce by melting the Butter (3 tablespoon) and whisking in the All-Purpose Flour (2 tablespoon).
Slowly add Milk (2 cup) (2 cup) and Half and Half (1/2 cup) mixing constantly with your whisk. The sauce will bubble and thicken as you add the milk.
Now add the Monterey Jack Cheese (2 1/2 cup) and remaining parmesan cheese; continue stirring.
Pour the sauce over the crepes and sprinkle with Scallion (4). Bake for 30 minutes, or until bubbly and browning on top.
Serve it up and enjoy!