Prepare Crepes: In a non-stick skillet over medium heat, pour a small amount of crepe batter to form a thin layer. Cook for 1-2 minutes, flip, and cook for another minute. Set aside.

Cook Chicken: Heat olive oil in a skillet. Season chicken with salt and pepper, sauté for 6-7 minutes until golden brown, shred or dice.

Blanch Asparagus: Blanch asparagus in boiling salted water for 2-3 minutes. Transfer to an ice bath, drain and set aside.

Make Roux: Melt butter in a saucepan, whisk in flour to create a roux. Stir for about 1-2 minutes until bubbling and golden.

Prepare Cream Sauce: Whisk in milk and broth gradually, stir until thickens (4-5 minutes). Season with salt, pepper, garlic powder, onion powder, and nutmeg.

Combine Filling: Fold chicken and asparagus into the creamy sauce, taste and adjust seasoning.

Fill Crepes: Spoon the filling along one edge of each crepe, roll tightly or fold as desired, and arrange on a platter.

Optional Baking: Preheat oven to 375°F (190°C), place filled crepes in a baking dish, top with cheese and bake for 15-20 minutes.