In a mixing bowl, whisk together the all-purpose flour, eggs, and whole milk until the mixture is smooth. Add a pinch of salt and allow the batter to rest for about 15 minutes at room temperature.

Heat a non-stick skillet over medium-high heat with a small dab of butter. Pour about a quarter cup of the crepe batter into the skillet and swirl to spread it evenly. Cook for about 1-2 minutes until lightly golden, then flip and cook for another minute.

In the same skillet, add more butter and sauté the sliced mushrooms and minced garlic over medium heat for about 5 minutes, then stir in the fresh spinach and cook until wilted.

Combine the sautéed spinach and mushrooms with the cooked chicken and cream cheese in a bowl. Mix until creamy and smooth, then add grated Parmesan cheese.

Take each cooked crepe and fill with the mixture, folding the edges over to encase the filling.

Place the filled crepes on a platter, garnish with fresh herbs and black pepper, and serve warm.