Prepare the crepes by whisking together the batter and letting it rest for 30 minutes. Heat a non-stick pan over medium heat and grease it lightly. Pour in a thin layer of batter and cook until edges lift, about 1-2 minutes. Flip and cook for another minute. Keep warm.

Season the chicken breasts with salt and pepper. Sear in a skillet with heated olive oil for 5-7 minutes on each side until golden brown and cooked through. Let sit and then dice.

Blanch asparagus in boiling salted water for 2-3 minutes until bright green. Immediately transfer to an ice bath to halt cooking. Drain and pat dry.

In a saucepan, melt butter and whisk in flour to create a roux, cooking for 1-2 minutes. Gradually add milk and broth, whisking until thickened, about 3-5 minutes.

Add garlic powder, onion powder, nutmeg, salt, and pepper to the sauce, then stir in heavy cream for extra richness if desired.

Fold diced chicken and blanched asparagus into the cream sauce until well-coated and heated through. Adjust seasoning if necessary.

Assemble the crepes by placing filling on one half of each crepe, fold over, and seal. Repeat for remaining crepes.

For added flavor, preheat the oven to 350°F, place filled crepes in a baking dish, and bake for 10-15 minutes until heated through.