Stuffed crepes with béchamel sauce

Ingredients:

For pancakes:

• 4 eggs category CO
• 1/4 cup melted butter, plus more for greasing the pan
• 1 cup wheat flour
• Salt
• 2 cups of milk

For the béchamel sauce:

• 1/2 tbsp. grated gruyere cheese
• 3 tbsp (45 g) butter
• 3 tbsp. premium wheat flour
• 2 cups of milk
• Salt

For the filling:

• 1 bunch of asparagus
• 1.5 cups boiled chicken or any of your favorite fillings
• 1 tbsp (15 g) butter
• 2 shallots, sliced ​​into half rings
• 1/2 cup dry white wine
• 1 cup cherry tomatoes
• 1 tablespoon chopped basil, plus a few leaves for garnish
• Salt and ground black pepper

Preparation:

1. Prepare the pancakes: In a medium bowl, beat the eggs. Slowly add the melted butter and mix. Add the flour and salt and mix. Slowly add the milk. The batter should be runny. Strain the batter and let it rest in the refrigerator for at least an hour.
2. Before cooking, place a little melted butter in a non-stick frying pan and set it over medium heat.
   
   Pour a few spoonfuls of batter into the pan and tilt the pan, adding batter until it evenly covers the bottom. This will take a little practice; the first time you make a pancake, it's usually a bit lumpy. When the edge of the pancake starts to pull away from the pan, after about 1-2 minutes, use a spatula to lift it up, catch it with your fingers, and flip it over. The pancake should be golden brown.
   
   Fry for a minute on the other side, remove, and place on a plate. Make more pancakes and stack them, adding more butter to the pan as needed, until you've used all the batter.
3. Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook for 3-4 minutes to remove the raw flour flavor, but do not brown it.
   
   Pour in the milk, stirring constantly to avoid lumps. Season with salt, reduce the heat to medium, and simmer until the sauce thickens, about 5 minutes. Remove from the heat and add the cheese. Keep warm.
4. Prepare the filling: Bring a large skillet of salted water to a boil over medium heat. Add the asparagus and blanch for about a minute, or until the asparagus changes color but is not overcooked. Immediately transfer the asparagus to a bowl of salted ice water to stop the cooking process. Once the asparagus has cooled, drain and cut into 1-inch (2.5 cm) pieces, trimming the ends.
5. Heat a medium skillet over medium-high heat. Add the butter and onion and sauté until softened, about 5 minutes. Pour in the wine and reduce by half. Add the chicken, tomatoes, and chopped basil. Cook until heated through, about 3 minutes. Add the asparagus and béchamel sauce. Taste and adjust the seasoning.
6. Place the crepe on a work surface. Spoon a couple of tablespoons of the chicken mixture into the center. Roll the crepe into a tube. Repeat with the remaining crepes and filling. (You can also spread the filling on one half of the crepe, fold it in half, and then in half again to form a triangle.)
   
   To serve, place 2 crepes on each serving plate. Spoon some béchamel sauce over the top and garnish with the remaining asparagus tips and basil leaves. Serve immediately.