Roast the Chicken:

• Preheat oven to 375°F (190°C).
• Place chicken on a roasting rack over a foil-lined baking sheet.
• Roast for 35–40 minutes until internal temp reaches 165°F (74°C).
• Let cool, then remove skin and bones, shredding the meat.

Prepare the Crêpe Batter:

• Whisk together flour and salt.
• In a separate bowl, mix milk, eggs, butter, and dill.
• Gradually whisk wet ingredients into the dry until smooth. Rest for 30 minutes.

Cook the Crêpes:

• Heat a non-stick skillet over medium heat and lightly grease.
• Pour ¼ cup batter, swirling to coat the pan.
• Cook 1–2 minutes until edges lift, then flip for 30 seconds.
• Repeat with remaining batter.

Prepare the Filling:

• Melt butter in a skillet over medium heat.
• Sauté leeks for 4–5 minutes until softened.
• Add mushrooms, cooking until golden (5–7 minutes).
• Season with salt, pepper, Worcestershire sauce, and parsley.
• Remove from heat and stir in shredded chicken.

Make the Béchamel Sauce:

• Melt butter in a saucepan over medium heat.
• Add garlic and cook for 1 minute.
• Stir in flour and cook for 1–2 minutes.
• Gradually whisk in milk, cooking until thickened (5–7 minutes).
• Season with salt and pepper.

Assemble & Bake:

• Preheat oven to 350°F (175°C).
• Place filling inside crêpes, drizzle with béchamel, and fold over.
• Top with more sauce, Gruyère, and paprika.
• Bake for 10–12 minutes, then broil 1–2 minutes until bubbly.

Serve:

• Garnish with parsley and serve hot.