Step 1: Prepare the Crepe Batter

1. In a mixing bowl, whisk together flour, eggs, milk, and melted butter.
2. Add salt and black pepper, then mix until smooth.
3. Let the batter rest for 10-15 minutes for better texture.

Step 2: Cook the Crepes

1. Heat a non-stick skillet over medium heat and lightly grease it.
2. Pour a ladleful of batter, swirling to coat the pan evenly.
3. Cook for 1-2 minutes on each side until golden brown.
4. Set aside and repeat for the remaining batter.

Step 3: Prepare the Filling

1. Heat oil in a pan and sauté onions and carrots until softened.
2. Add shredded chicken, season with salt, black pepper, red chili powder, and ginger, and cook for 5 minutes.
3. Stir in the Béchamel sauce and let it thicken for 2-3 minutes.
4. Remove from heat and let it cool slightly.

Step 4: Assemble the Crepes

1. Lay a crepe flat and add a generous amount of filling.
2. Sprinkle with mozzarella cheese.
3. Fold into a rectangle or roll tightly.
4. Repeat for all crepes.

Step 5: Final Cooking for Crispy Texture

1. Heat a pan and lightly grease it with butter.
2. Place the stuffed crepes and cook until golden brown on both sides.
3. Serve hot, garnished with fresh parsley.