Have ready your crepe pan, a large bowl, a plate and five or six sheets of waxed or parchment paper.

When the batter is ready, preheat the pan and put a little bit of oil to prevent sticking. Pour in a ladle of batter, spread it around and wait for it to bubble. When it's bubbling. use the turner to flip the crepe. Let the flipped crepe sit for about 15 seconds, then put it on a plate. Use wax paper between the layers so they won't stick together.

Shell the pistachio nuts. Heat a pan and toast the nuts in it, stirring often to prevent burning. Chop into a coarse chop and set aside.

Cut the chicken into one-inch pieces and set aside. Put the butter into a saute pan, melt, then add garlic. Saute until translucent, then add mushrooms. Saute mushrooms and add about a tablespoon of white wine. Cook the mushrooms until they brown, then remove from the pan and set aside.

Put more butter into the saute pan, then add chicken pieces. Saute on high heat until they are browned nicely on all sides. Remove from the pan, and deglaze with wine. Cook the wine down, then put the chicken back. Add the cream, and cook down until the cream has thickened. Add half of the nuts, leaving the rest for garnish. Add the cheese at this point. Then add the mushrooms.

Put some of the chicken and sauce in the middle of each crepe and roll up on each side.

Put two filled crepes per person. Spoon a little of the sauce over the crepes as well and garnish with parsley.