Prepare the Crêpes:

1. In a blender, combine flour, eggs, milk, melted butter, and a pinch of salt. Blend until smooth. Let the batter rest for at least 30 minutes.
2. Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes per side, until lightly golden. Repeat with the remaining batter.

Prepare the Chicken Filling: 3. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.

4. Add minced garlic, sliced mushrooms, and chopped spinach to the skillet. Cook until the vegetables are tender.
5. Stir in the shredded chicken, season with salt and black pepper, and cook until heated through.

Prepare the Béchamel Sauce: 6. In a separate saucepan, melt butter over medium heat. Stir in flour to create a roux.

7. Gradually whisk in milk, ensuring a smooth mixture. Season with salt, black pepper, and nutmeg. Continue to cook until the sauce thickens.

Assemble the Chicken Crêpes: 8. Preheat the oven to 375°F (190°C).

9. Place a spoonful of the chicken filling in the center of each crêpe. Sprinkle with shredded cheese and fold the crêpe to enclose the filling.
10. Arrange the filled crêpes in a baking dish. Pour the béchamel sauce over the top.
11. Bake in the preheated oven for 15-20 minutes or until golden and bubbly.
12. Serve the Chicken Crêpes warm, garnished with additional cheese and fresh herbs if desired.