Whisk eggs in a bowl.

Gradually add milk to the eggs while whisking continuously to create a smooth batter.

Stir in flour, sugar, and salt until well combined.

Heat a 7-inch frying pan over medium heat.

Brush the pan with melted butter, ensuring it evenly coats the surface.

Pour 2 tablespoons of batter into the center of the hot pan.

Immediately tilt the pan in a circular motion to evenly spread the batter into a thin crepe.

Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden brown.

Flip the crepe using a spatula.

Cook for another 1 minute until the other side is golden brown.

Remove the crepe from the pan and set aside.

Repeat the process with the remaining batter to create more crepes.

Prepare the creamed chicken filling (recipe not provided, requires separate steps).

Fill each crepe with the prepared creamed chicken.

Fold the crepes and serve immediately.