To Prepare Chicken Florentine Filling: Place flour, salt, black pepper and chicken in a large resealable plastic baggie. Shake baggie several times to coat chicken in flour.
To Assemble Crepes: For smaller 8-inch crepes, lay a crepe on a clean work surface. Spoon 2-3 tablespoons of the crepe filling onto the bottom of the crepe. Starting at the bottom of the crepe, tightly roll up the crepe, sealing in the filling. Place filled crepe seam side down on a serving platter and repeat rolling process with remaining filling and crepes, until all the ingredients run out.
Top crepes with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately.
Notes: *Red onions may be substituted for shallots.
Reheat crepes in the microwave for 15-20 seconds, if needed, before adding the Chicken Florentine Filling.