Prepare the crepe batter and let it rest for 10 minutes. Then cook the crepes. Set aside.

Cook the chicken breast as you usually do. When it's warm, shred it. Set aside. In a skillet, heat half the butter with 1 tablespoon of oil. Sauté the finely chopped onion and 2 finely chopped garlic cloves. Add the mushrooms and cook for a couple of minutes, then add the shredded chicken. Cook for about 5 minutes.

In another pot, heat the remaining butter with the oil. When the butter is melted, add the onion, red bell pepper, and garlic. Sauté. Once softened, transfer to a blender with the cream, salt, and pepper. Blend until smooth. Strain the sauce back into the pot and cook until it comes to a boil.

Fill the crepes with the chicken and mushroom mixture, roll them up, cover with the sauce, sprinkle with cheese, and microwave until the cheese melts.

Garnish with a few parsley leaves.

Enjoy!