Heat olive oil in a large skillet over medium.
Mince mushrooms and garlic; sauté for 3-4 minutes.
Cut/shred chicken into bite-size pieces and add to skillet. Season with salt, garlic powder, and onion powder.
Mix chicken broth with cornstarch and add to mixture. Stir until sauce is bubbly and begins to thicken.
Set aside, covered, while preparing the crepes.
Grease a griddle and heat over medium.
Thoroughly mix milk, eggs, and oil. Add in flour and mix until smooth. (A blender works well.)
Pour 1/4 cup of batter (depending on how big you want your crepe) onto the hot griddle, moving it around until batter is spread out as much as possible. Cook 2-3 minutes until heated through, then flip and cook for an additional 30 seconds.
Add some of the chicken mixture to the crepe, then roll up and remove from the skillet. Continue until all ingredients have been used.
Serve with sliced peaches on the side.