Chicken and Spinach Crepe Rolls

Combine all ingredients in a blender and blend until smooth. Cover and refrigerate while preparing the rest of the dish. You can also cook crepes right away, but the batter is a little easier to work with after a little refrigeration and time to rest.

Heat the oil in a large skillet over medium-low heat. Cook the onions, while stirring occasionally, until they soften and begin to darken in color, about 5 to 6 minutes. 

Add the sliced chicken to the skillet along with the garlic and turn the heat up to medium-high. Cook, while stirring, until the chicken browns and is cooked all the way through (no longer pink in the middle), another 5 to 6 minutes. Season with salt and pepper. 

Sprinkle the flour over the top and stir until it's completely absorbed. Pour in the milk and cook while scraping the brown bits off the bottom of the pan until the sauce thickens to the consistency of a gravy. Stir in the parmesan cheese and turn off the heat. Season again with salt and pepper.

Toss the spinach and parsley together in a separate bowl and set aside.

Heat a 1/2 teaspoon of olive oil in a small skillet over medium-low heat. Lift the pan off the stove and angle it so you can pour a few tablespoons of crepe batter on one side. Carefully swirl it around, so it covers the pan in one even thin layer.

As soon as it begins to turn golden brown on the bottom/edges and shakes loose (45 to 60 seconds), flip it over. Cook another 30 to 60 seconds then slide onto a plate. 

Spoon the chicken mixture down the middle, sprinkle with a small handful of the spinach and parsley, and roll up with the seam side down. Repeat with remaining batter and filling, garnish with extra parmesan and greens if desired, and serve warm.