Guaranteed by Galanter's Kitchen

Adapted from MyRecipes.com. Great filling for crepe.

1 tbsp oil
1 cup thinly sliced onion
2 cups chopped cooked chicken breast
1/4 cup sliced green onions
3/4 teaspoon salt, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1  tablespoon  butter or non-dairy butter
2  tablespoons  all-purpose flour or gluten-free flour mix
1 1/4  cups  2% reduced-fat milk  or soy milk
1/4  teaspoon  black pepper
10 Basic Crepes or gluten, dairy and nuts free crêpes

Heat a large nonstick skillet over medium-high heat. Add  oil to pan and allow to heat for 2 minutes. Add sliced onion to pan; sauté 5 minutes. Stir in chicken, green onions, 1/4 teaspoon salt and spinach.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over.

Just spinach and Parmesan filling