1

Preheat oven to 200°C or 180°C fan-forced. Spray a 28cm x 20cm x 3cm baking dish with oil.

2

Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add chicken and cook, stirring, for 5 minutes or until browned. Add mushrooms and 2 tablespoons water and cook, stirring, for 2 minutes or until mushrooms have softened.

3

Heat spread in saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Combine milk, stock and nutmeg in a jug. Gradually add milk mixture to flour mixture and stir until smooth. Bring to the boil. Reduce heat to low and simmer, uncovered, for 2–3 minutes or until sauce has thickened. Stir in chicken mixture and parsley.

4

Reserve ½ cup of the chicken mixture. Lay crepes on a flat work surface. Divide remaining chicken mixture among crepes, spreading it evenly along one edge. Roll crepes to enclose filling and place, seam-side down, in prepared dish. Spoon reserved filling along centre of the crepes. Sprinkle with parmesan and bake for 10 minutes or until cheese is golden and crepes are heated through. Serve sprinkled with chives.