Step 1: Prepare the Crêpe Batter

1. In a mixing bowl, whisk together flour and salt.
2. Add eggs and gradually pour in the milk, whisking constantly to avoid lumps.
3. Stir in melted butter and mix until smooth.
4. Cover and let the batter rest for 30 minutes.

Step 2: Cook the Crêpes

1. Heat a non-stick skillet over medium heat and lightly grease with butter.
2. Pour ¼ cup of batter into the center of the pan.
3. Immediately swirl the pan to spread the batter evenly into a thin circle.
4. Cook for 1-2 minutes, until the edges start to lift.
5. Flip carefully and cook for another 30 seconds.
6. Transfer to a plate and repeat with the remaining batter.

Step 3: Make the Pesto Chicken Filling

1. Heat 1 tbsp olive oil in a pan over medium heat.
2. Add sliced mushrooms and cook until tender, about 5 minutes.
3. Stir in chopped spinach and cook until wilted.
4. Mix in shredded chicken and pesto sauce, stirring until heated through.
5. Remove from heat and mix in the cheeses.

Step 4: Assemble the Crêpes

1. Lay a crêpe flat on a clean surface.
2. Spoon 2-3 tbsp of the filling onto one side.
3. Fold the crêpe in half, then again into quarters.
4. Repeat with the remaining crêpes and filling.

Step 5: Serve and Enjoy

• Garnish with extra Parmesan and fresh basil leaves.
• Serve warm with a side of mixed greens or roasted vegetables.