1-Start by preheating your oven to 375°F (190°C) and roasting the chicken breasts on a rack over a rimmed baking sheet for 35 to 40 minutes until fully cooked. Once cooled, shred the chicken to get it ready for the filling. For the crepe batter, whisk together the flour and salt, then gradually add the milk, followed by the beaten eggs, melted butter, and fresh dill until it’s smooth and lump-free.

2-Next, cook the crepes in a 12-inch non-stick skillet greased with neutral oil: Pour in the batter, swirl to cover the pan, cook until the edges turn golden, flip, and cook for another 30 seconds before setting them aside. Now, for the filling, melt butter in a pan and sauté the leeks until soft, then add the mushrooms, Worcestershire sauce, salt, pepper, and parsley, cooking until everything blends nicely, and let it cool.

3-Make the béchamel sauce by melting butter, stirring in flour to form a paste, and gradually whisking in milk until it thickens, then add the garlic, salt, and pepper for extra flavor.

4-To assemble, lay a crepe in a shallow gratin dish, spoon on 2 tablespoons of the mushroom mixture, top with ¼ cup shredded chicken, drizzle 2 tablespoons of béchamel, and roll it up. Add more béchamel on top, sprinkle with Gruyere cheese and paprika, then bake at 350°F (175°C) for 10 to 12 minutes, followed by broiling for 1 to 2 minutes to brown it perfectly. Serve garnished with minced parsley alongside a salad dressed with Dijon mustard, white wine vinegar, grapeseed oil, minced shallot, salt, and pepper.