In a blender, first add milk. Then add eggs, flour, butter and salt. Blend for a minute to make a smooth purée.
Keep the batter in fridge for 30 minutes to chill.
Heat a non stick pan and grease it with few drops of oil. Then pour ⅓ cup of batter over pan and cook for a minutes until edges turn dry and slightly golden. Then flip the crepe and cook other side for few seconds until you have few brown marks. Remove the crepe from pan and set aside.
Repeat with remaining batter to make about 10 crepes. Pile crepes one over the other and set aside.
While batter chills in fridge, make chicken. Take chicken, ginger, garlic, green paste, salt water and oil in a pan. Mix well and cover. Cook for 20 minutes or until tender.
Dry out any excess water on high flame.
Heat oil in a pan and fry garlic for few seconds.
Then add flour, pepper, chicken cube and oregano. Mix and cook for 2 minutes until fragrant on medium heat.
Reduce heat to slow and gradually add milk with constant stirring. Cook for few minute until liquid boil and becomes thick. (Adjust flame if needed.)
Now add chicken and all vegetables to white sauce. Mix well.
Take crepe in a plate and add about ½ cup filling in each crepe. Fold the top and bottom of crepe over filling. Then fold the right and left to make a crepe roll. Similarly, assemble remaining crepes.
Put each roll on oven proof dish and sprinkle shredded cheese over it.
Place in preheated oven (350 F /160 C) for 7 minutes to heat. Then broil the dish for 5 minutes until slightly golden.
Sprinkle dried oregano over the cheese and serve with tomato sauce.