Mix the eggs and milk with a fouet. Add flour gradually and season with salt.

Heat a frying pan, anointing with oil and prepare the crepes. Reserve.

Discard the chicken skin and shred the meat.

Cut the leek into slices and sauté in olive oil. Turn off the heat and mix the chicken and cream cheese.

Blanching the green onions with boiling water.

Put a spoonful of chicken in the center of each crepe, close forming a ball and tie with chives.