Savory Chicken and Asparagus Crêpes with Gruyère Sauce

To make the crêpe batter, whisk together 1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, 2 tablespoons melted unsalted butter, and 1/2 teaspoon salt in a large bowl until smooth. Let the batter rest for 15 minutes.

Heat a lightly buttered 8-inch non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are golden and the crêpe can be easily flipped. Flip and cook for another 30-60 seconds. Repeat with the remaining batter, stacking cooked crêpes on a plate.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Add the trimmed asparagus to the same skillet and cook for 3-5 minutes until tender-crisp. Return the cooked chicken to the skillet with the asparagus.

In a separate saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 1 1/2 cups milk until the sauce thickens, about 3-5 minutes. Stir in 1/2 cup shredded Gruyère cheese and 1/4 teaspoon black pepper until the cheese is melted and the sauce is smooth.

Add the chicken and asparagus mixture to the cheese sauce, stirring to combine.

Lay a crêpe flat and spoon about 1/4 cup of the chicken and asparagus filling onto the center. Fold two opposite sides of the crêpe over the filling, then roll it up tightly. Repeat with the remaining crêpes and filling. Serve immediately.