In a blender, combine the eggs, buckwheat flour, whole wheat pastry flour, avocado, milk, water and salt. Blend until smooth. Cover the blender pitcher and transfer to the fridge for 1 to 8 hours.

Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch nonstick crepe pan or nonstick skillet over medium heat.

Lift the pan from the heat, pour ¼ to ⅓ cup crepe batter on the pan and swirl to evenly coat the pan. Lightly spread with a spatula, if necessary. If the crepe batter is too thick, stir in some additional water.

Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, carefully flip the crepe and cook for additional 15 seconds.

Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.

Heat the olive oil in a large nonstick skillet set over medium high heat. Add the chicken, onions, salt and pepper. Cook, stirring occasionally, until the chicken is just cooked through.

Stir in the garlic, spinach and tomato, and cook until the spinach is wilted, about 1 minute. Remove from the heat.

Spread 2 teaspoons of pesto on each crepe, spoon ¼ cup of the chicken mixture down the center and top with a few pieces of avocado. Roll the crepe. Repeat with the remaining crepes and filling.

Serve immediately or arrange in a 9- by 13-inch baking dish, coated with cooking spray and heat in a 375 degree F oven for 5 minutes.