First Step: Prepare Crepe Batter In a bowl, beat together 1 cup whole milk, 2 large eggs, and 2 tablespoons melted butter. In a separate bowl, whisk 1 cup all-purpose flour and ¼ teaspoon salt together. Gradually add the flour mixture to the milk mixture, beating continuously until smooth. Cover and refrigerate the batter for at least one hour to improve the batter’s texture and pliability.

Second Step: Cook the Crepes Heat a lightly greased 8-inch nonstick skillet over medium heat. Stir the batter, then pour about ¼ cup into the skillet, swirling to coat the bottom evenly. Cook until the crepe’s top surface looks dry, then flip and cook for an additional 15 to 20 seconds. Remove crepe and place on a wire rack. Repeat with remaining batter, separating crepes with wax or parchment paper to prevent sticking.

Third Step: Make the Cheese Sauce In a large saucepan over medium heat, melt ¼ cup butter. Stir in ¼ cup flour to form a smooth roux. Gradually whisk in 2 cups chicken broth and 2 teaspoons Worcestershire sauce; bring to a boil while stirring constantly for about 2 minutes until thickened.

Fourth Step: Add Cheese and Sour Cream Lower heat to low and stir in 2 cups shredded sharp cheddar cheese. Cook and stir for around 10 minutes until melted and smooth. Remove from heat and fold in 2 cups sour cream until fully incorporated. Add optional seasonings like Dijon mustard, pimientos, garlic powder, or cayenne pepper to taste.

Fifth Step: Assemble the Crepes Place four cooked broccoli spears and about ⅓ cup cooked cubed chicken in the center of each crepe. Spoon approximately ⅓ cup of cheese sauce over the filling. Roll crepes tightly and position seam-side down in a greased 13×9-inch baking dish.

Sixth Step: Add Final Cheese Layer Pour remaining cheese sauce evenly over assembled crepes. Sprinkle remaining shredded cheese on top to create a golden, cheesy crust after baking.

Final Step: Bake and Serve Bake uncovered at 350°F (175°C) for 20 minutes, until heated through and bubbly. Serve warm, optionally garnished with sliced almonds or fresh herbs.