Combine all ingredients in a medium pot. On medium temperature sautee onions, parsley, salt and pepper over butter until onions are cooked (about 7-10 minutes).

Add in shredded cheese.

Disolve flour in cold water. Pour the mixture over the filling. Stir and cook for 2 minutes until thickens.

Remove from heat and let cool for about 5 minutes.

Spread one quarter of the filling evenly over a crepe, leaving the outer edge uncovered.

Slightly fold in the bottom and top edges of the crepe.

Roll the crepe from one side to the other.

Fill a frying pan with enough oil to fry the crepes rolls and bring to medium high heat.

Scramble the egg in a shallow bowl.

Place the breadcrumbs in a second shallow bowl.

Dip the rolled crepe in the egg until lightly coated all around.

Roll in the breadcrumbs.

Fry the crepe until golden brown on the outside (1-2 minutes per side).