Fill a small pot with water, add salt and bring to boil.
Chop the chicken fillets in bite-sized pieces and add to the boiling water.
Cook for about 20 minutes, or until chicken is done.

When the fillets are cooked, drain and using two forks, shred the chicken well. Set aside.

FOR THE CREPES. In a large mixing bowl, whisk together the flour and the egg.
Gradually add in the milk, stirring to combine.
Add the salt and beat until smooth.

It's important to use a large pan so the crepes become thin and large. Heat the pan over medium heat and add the butter.
When the butter has melted add 1/4 of the crepe mixture to the pan, tilting the pan in a circular motion so that the mixture goes everywhere evenly.
Cook the crepe for about 2 minutes, flip and cook for another 2 minutes. Set the crepe aside, and repeat with the rest of the mixture.

For the filling. In a sauce pan or a skillet heat over high heat the olive oil.
Add the Onion.
Saute for 2 minutes and add the mushrooms and the leek.
Saute for another 5 minutes or until the leek is fragrant and the mushrooms are tender.
Add the garlic gloves and the thyme and saute for another 2 minutes.

Add half the cream (100ml) and the chicken stock.
Bring to a simmer, add the shredded chicken, season with salt and pepper and cook, for about 5 minutes or until slightly thickened.
Remove from heat and add the dill.

Preheat oven to 200C fan-forced. Place 1 crepe on a flat surface. Top with 1/4 of the filling and roll up to enclose. Place in a fitting baking dish and repeat with the remaining crepes and filling.

Drizzle the rest of the cream over the crepes and sprinkle the grated cheese and the parsley on top.
Bake for about 15 to 20 minutes or until golden.
Enjoy!