Savory Chicken and Cheese Stuffed Crepes

1.In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes.

2.In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the shredded chicken to the skillet with the onions. Season with black pepper, garlic powder, and paprika. Stir to combine and cook for another 3-4 minutes until heated through. Remove from heat and stir in the shredded cheese until melted and well combined.

4.Heat a non-stick skillet over medium heat. Pour about 1/4 cup of the crepe batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 1 minute. Remove from the skillet and repeat with the remaining batter, stacking the crepes on a plate.

5.To assemble, place a generous spoonful of the chicken and cheese mixture in the center of each crepe. Fold the sides over the filling and roll it up tightly. Place seam-side down on a serving platter.

6.Garnish with fresh parsley if desired and serve warm.