Sieve flour into a bowl and make a well in the center.
Add the egg , salt, pepper, parsley and milk.
Gradually incorporate the flour from the sides of the bowl and whisk to a smooth batter.
Mix in the melted butter and heat the pancake pan, clean thoroughly.
Add 5 g butter and heat until smoking.
Add sufficient mixtures to thinly cover the bottom of the pan.
Cook for a few seconds until lightly brown.
Turn and cook on the other side.
Turn onto a plate then wipe pan clean if necessary , make a total of 8 small or 4 large pancakes.
Meanwhile prepare the filling by boiling the sauce.
Cut the chicken in neat small pieces and add to the sauce.
Mix in and correct the seasoning.
Divide the mixture between the pancakes, roll up each one and place in a dish.
Reheat in a hot oven an place on a silver flat dish and serve.