In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth.

Heat a crepe pan over medium heat and pour in a small amount of batter, swirling to coat the pan.

Cook for 1-2 minutes until the edges lift, then flip and cook for another minute.

Repeat until all batter is used.

In a skillet, heat olive oil over medium heat and sauté garlic and onion until translucent.

Add shredded chicken, spinach, cheese, and pepper, stirring until heated through.

Place a portion of the filling in the center of each crepe and fold the sides over to form a pocket.

Serve warm.