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1
Make the crepes: Whisk the eggs together in a medium-size mixing bowl.
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2
Slowly add the melted butter and whisk until combined.
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3
Sift in the flour and salt and stir until combined.
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4
Slowly add in the milk.
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5
The batter should be runny.
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6
Strain the batter and let it rest, refrigerated, for at least 1 hour.
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7
When you are ready to cook, put a little melted butter into a nonstick pan and put it over medium heat.
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8
Ladle the crepe batter into the pan tilting the pan while adding the batter to completely and evenly coat the bottom of the pan.
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9
This will take a little practice; usually the first crepe gets scrapped.
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10
Once the edge of the crepe begins to pull away from the pan, after about 1 to 2 minutes, use a spatula to get under the crepe and use your fingers to turn it over.
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11
The crepe should be golden brown.
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12
Cook for 1 minute on the other side, remove it from the pan, and put it onto a plate.
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13
Repeat making and stacking crepes, adding more butter to the pan as needed, until all the batter has been used.
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14
Make the bechamel: In a medium saucepan over medium-high heat, melt the butter.
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15
Stir in the flour and cook for 3 to 4 minutes to cook out the raw flour flavor, but do not let it brown.
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16
Pour in the milk, whisking constantly to avoid lumps.
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17
Season with salt, lower the heat to medium, and cook until the sauce thickens, about 5 minutes.
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18
Remove the pan from the heat and stir in the cheese.
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19
Keep warm.
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20
For the filling: Bring a large pot of salted water to a boil over medium heat.
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21
Add the asparagus and blanch for about 1 minute, just enough time to set the color but not to overcook it.
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22
Immediately plunge the asparagus into a bowl of salted ice water to stop the cooking.
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23
When the asparagus is cool, drain and cut it into 1-inch pieces, keeping the tips aside.
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24
Heat a medium skillet over medium-high heat.
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25
Add the butter and shallots and cook until the shallots are soft, about 5 minutes.
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26
Pour in the wine and let it reduce by half.
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27
Add the chicken, tomatoes and chopped basil and cook until they are warmed through, about 3 minutes.
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28
Add the asparagus and 1 cup of the reserved bechamel.
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29
Taste and adjust the seasoning.
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30
Lay a crepe on your work surface.
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31
Spoon a couple of tablespoons of the chicken mixture down the center of the crepe.
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32
Roll up the crepe like a cigar.
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33
Repeat with remaining crepes and filling.
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34
(Alternately, spoon the filling mixture over 1 half of the crepe, fold the crepe in half, then in half again to form a triangle).
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35
To serve, put 2 crepes onto each serving plate.
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36
Spoon some of the bechamel sauce over the crepes and garnish with the reserved asparagus tips and some basil leaves.
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37
Serve immediately.
