Crepes are thin French pancakes which were originally discovered in Brittany, South of France.
Mix all ingredients together and run through a sieve to make sure its very smooth.
Heat a nonstick pan with some butter and pour small amount of batter and swirl it around the pan in a thin layer.
Let it get golden from one side then flip it to brown the other.
Continue for the rest of the batter.
In a pan with a tbsp of olive oil, saute the onion and garlic then add the spinach.
Cook for 5-7 minutes then add the chicken.
Season with all the spices and cook for 2 more minutes.
Start with a crepe, add some spread cheese and smooth it over the crepe.
Then add some filling and then another crepe.
Continue till all the fillings are finished.
Slather some spread cheese on the top crepe and garnish with walnuts and parsley.
Top the final layer with mozzarella cheese and bake for 20 minutes.
Serve hot or at room temperature.
You can use bechamel sauce instead of spread cheese.