Blend all ingredients together in a blender until smooth. Set aside for at least 5 minutes to rehydrate.

Heat a small non-stick saucepan over medium heat. When hot, add a bit of avocado or coconut oil to the pan and use a paper towel to spread it evenly over the entire surface.

Pour 1/4 cup of batter into the pan and swirl it to coat the bottom of the pan. Cook until set and edges can be lifted, about 2 minutes.

Flip and cook until browned, another minute.

Heat a large nonstick pan over medium heat and add the butter. When the butter is melted, add the shallots and leek and cook, stirring often until they are soft and translucent and beginning to brown. Add the thyme and mushrooms and continue to cook, stirring often until the mushrooms have released their liquid and also begin to brown. Add the Marsala and cook until no liquid remains. Stir in the shredded chicken and add chicken stock until the entire mixture is moistened. Add parsley and set aside to cool.

Melt butter in a small pot. Add the bay leaf, thyme, nutmeg, and cayenne and cook until fragrant. Add the chicken stock and sprinkle glucomann (start with 1/16 teaspoon and add more later if needed) over top while whisking well. When the sauce boils, reduce heat to a simmer and continue to cook for another 5-10 minutes, stirring often to allow the glucomann to fully hydrate and thicken. You can add more chicken stock if it seems to thick or more glucomann if it seems too thin. Whisk in cheese until smooth and then adjust seasoning to taste with salt and pepper. Stir in parsley, if using.

Layer chicken and mushroom filling into the middle of each crepe and then fold the sides in so that they overlap on top. Spoon the sauce over each crepe and garnish with fresh parsley, if using. Serve immediately.