How to Make It
Combine milk, 3/4 cup flour, eggs, 2 tablespoons oil, and 1/4 teaspoon salt in a blender. Process until smooth. Cover and chill 1 hour.
Heat onion mixture in a large nonstick skillet over medium-high. Stir in sherry and remaining 1 tablespoon flour; cook, stirring often, 3 minutes. Stir in chicken, cheese, 2 tablespoons herbs, and remaining 1/4 teaspoon salt. Keep warm.
Whisk 1/4 cup herbs into chilled batter. Heat an 8-inch nonstick skillet over medium-low. Brush pan with 1/2 teaspoon oil; add 3 tablespoons batter to pan. Swirl pan so batter covers bottom. Cook until crêpe is almost set and shakes loose, about 1 minute. Flip crêpe; cook 30 seconds. Remove crêpe from pan; place 1/3 cup chicken mixture down center; roll up. Repeat 7 times with remaining oil, batter, and chicken mixture. Sprinkle with remaining 2 tablespoons herbs.