Preheat the oven to 400 F (200 C).
Heat the butter, flour, and milk over medium heat in a saucepan.
Whisk until the mixture thickens.
Reduce the heat and let it simmer for 5 minutes.
Remove from heat and mix in half of the mozzarella, parmesan, and pesto.

Set aside 1/3 of this sauce in a bowl and mix in the chopped chicken and artichoke hearts. Mix well.
Place a crepe on a flat surface, place some of the chicken mixture in the center.
Roll the crepe slightly, then fold the sides over the center and finish rolling the crepe like you would for spring rolls. Repeat with the remaining crepes.

Place the crepes in a single layer in a greased 9″ x 13 ” (23 cm x 33 cm) rectangular dish.
Spread the remaining sauce over the crepes and top with the remaining mozzarella.
Bake in the oven uncovered for 30 minutes until the top is golden brown.