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PdfSift flour and salt together into a large mixing bowl. Add eggs; mix thoroughly (mixture will form a thick paste). Add milk gradually, beating until smooth. Batter will have the consistency of heavy cream. Cover bowl; refrigerate for 2 hours.
Brush a hot crepe pan with oil or melted butter. Pour in about 1 ½ tablespoons of batter, depending on the size of the pan. Tip the pan to coat it with a thin layer of batter. Cook over medium-high heat until crepe is golden brown, about 1 minute, then turn and continue cooking crepes, adding oil or butter to pan as needed.
To prepare filling: Preheat oven to 375 degrees. Bring stock to a boil in a small pan. Melt butter in a saucepan over low heat. Stir in flour. Cook, stirring for 1 minute. Gradually add stock. Bring to a boil. Cook, stirring over low heat for 1 to 2 minutes or until mixture thickens. Remove from heat. Stir in chicken, salt, pepper, parsley and chives.
Beat egg yolks and half-and-half in a small mixing bowl. Add a little of the hot sauce; mix well. Stir egg mixture into remaining hot sauce in pan.
Put a portion of the mixture in the center of each crepe. Roll up crepes. Place in a buttered oven-to-table baking dish. Sprinkle with cheese. Bake 10 to 15 minutes. Serve at once.