Savory Chicken Crepes

Combine milk, flour, eggs, melted butter, and salt in a blender until the ingredients are well incorporated. Allow the mixture to relax for 15 minutes.

Heat a 12-inch nonstick skillet over medium heat; lightly grease it with cooking spray. Pour in half a cup of the batter and use a gentle sweeping motion to spread it evenly across the bottom of the skillet. Cook until the underside is golden brown, taking about 2 to 3 minutes.

Loosen the edges of the crepe with a rubber spatula and use your fingers to quickly flip it over. Cook for an additional minute.

Slide the crepe out of the skillet and repeat the process with the remaining batter, greasing the skillet between each crepe. Stack the cooked crepes on top of one another to maintain even heat.

In a separate skillet, melt butter over medium-high heat. Sauté chopped spinach and shallots until they're tender, taking about 3 minutes. Add diced chicken and mix it in with the spinach mixture, heating everything through for an additional 3 to 4 minutes. Set it aside.

Spread 2 tablespoons of Brie cheese onto each crepe, followed by a spoonful of the chicken mixture. Fold the crepe in half and return it to the skillet, heating until the cheese is melted and bubbly. Remove it from the skillet and shape it into a cone.