Crepes

1. Combine the egg, whole milk, water, all-purpose flour, and 1½ tablespoons of melted butter in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.  1 large egg,⅓ cup whole milk,¼ cup water,½ cup all-purpose flour,1½ tablespoons salted butter
2. Once the batter has set, heat a small 8-inch nonstick pan and grease with additional butter or nonstick cooking spray.
3. Pour about 1 ounce of batter into the center of the pan and swirl around to spread evenly. You can make larger crepes by using a larger pan and more batter.
4. Cook for about 30 seconds, then flip and cook for another 10 seconds.
5. Move them to a flat cutting board to cool and continue until the batter is gone.

Filling

1. Mix together shredded chicken breast, ricotta, almonds, lemon juice, garlic powder, salt, and pepper in a medium bowl, set aside.1 chicken breast, ⅔ cup ricotta cheese,¼ cup sliced almonds,2 tablespoons lemon juice,1 teaspoon garlic powder,¼ teaspoon salt,¼ teaspoon ground black pepper
2. Add olive oil to a large pan over medium heat and toss in spinach, cooking it until it begins to wilt.

   3.  Add in chicken salad mixture and turn heat to low, stirring occasionally.

Sauce

1. Meanwhile, in a small saucepan, melt 1 tablespoon of butter over high heat.

    2.  Once the butter has melted, add in white wine and cook for 30 seconds and turn heat to medium-high.