In a large skillet, melt the butter. Add the spinach and cook until soft. Add the shredded chicken, Worcestershire sauce, salt and pepper to taste. Transfer the mixture to a bowl and set it aside to cool.

Combine the flour and salt in a large bowl. Whisk together until combined and then slowly add the milk until incorporated. Add the beaten eggs, whisking until smooth.

Whisk in the melted butter and the dill.

Heat a 12-inch non-stick skillet over medium-high heat. Add some oil to a piece of paper towel to grease the skillet. When the skillet is hot, pour a ladle of batter into the skillet and swirl the batter around until it fully covers the bottom of the pan. Cook until the edges of the crepe are set and beginning to turn golden brown.

Use a thin spatula to slide under the crepe and quickly flip it with your hands. Cook the other side of the crepe for about 30 seconds.

Slide the crepe off of the pan onto a cutting board. Repeat with the remaining batter until done.

Place a crepe onto a plate, fill with 2 tablespoons of the chicken and spinach filling. Roll up the crepe and sprinkle with shredded gruyere cheese.

Optional: Instead of cooking the crepes in a skillet, preheat an oven to 350°F and bake the crepes for 10-12 minutes. Once done, place them under the broiler for 1-2 minutes.