Crespelli "Short Stacks" with Shredded Chicken and Balsamic BBQ Sauce

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For the sauce:

1 tablespoon extra-virgin olive oil

1 tablespoon minced garlic

3/4 cup ketchup

1/2 cup balsamic vinegar

1/3 cup honey

1/4 cup soy sauce

1/4 cup brewed espresso

Pinch salt and freshly ground pepper

1 tablespoon orange zest

For the chicken:

1 store-bought rotisserie chicken, about 3 pounds total, shredded

For the crepes:

2 large eggs

1 cup whole milk

2 tablespoons unsalted butter, plus for more pan

1 cup all-purpose flour

4 scallions, finely chopped (including everything but 2 inches from the top)

1/2 teaspoon salt

Pinch freshly ground black pepper

For the slaw:

1 Granny Smith apple

1 tablespoon freshly squeezed lemon juice

6 cups very thinly sliced Napa cabbage

4 scallions, finely chopped (including everything but 2 inches from the top)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper