Into a blender add all of the ingredients for crepes and blend until well blended. The consistency of the batter is key, It should be slightly thinner than heavy cream, with no lumps.

Preheat a nonstick 8" round pan on medium-low heat, add about 1/4 cup of the batter into the pan and swirl the pan around to coat the bottom. Cook until the bottom of the crepe is slightly golden or until the crepe has no more runny batter at the top, flip the crepe using a spatula and fry on the other side for about 10-15 seconds. Repeat with the remaining batter.

Into a bowl add ground chicken, grated onion, salt and black pepper. Mix everything until well incorporated.

Place all of your fried crepes in a stack and cut them in half.

Place about 1 teaspoon of the chicken filling on each half , flatten with a knife or spoon and fold into a triangle.

Repeat with the remaining meat and crepes.

Once finished, cover with plastic wrap and refrigerate up to 2 days and reserve for later or proceed to fry right away.

Into a bowl add 3 eggs, pinch of salt and black pepper. Whisk with a fork.

Preheat a large skillet on medium-low heat, add 1-2 tablespoons of oil, then dip each crepe into the egg wash to coat and transfer to the pan.

Fry on both sides to a golden brown color.

These are best served right away, however they reheat great as well.