Prepare crepe batter by blending all batter ingredients in a blender. Store in the fridge covered, until ready to use.

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Prepare all filling ingredients. Dry chicken thighs with paper towel thoroughly. Dice into small cubes and set aside. Chop broccoli, mushrooms, and asparagus and set them aside. Grate cheddar and set aside.

 

Add 1 tbsp of oil to a skillet and heat over medium high heat. Add the chicken thigh pieces in ideally 1 even layer and cook for a 3-5 minutes before flipping or tossing to flip. Cook for 10 minutes in total or until pieces are golden brown and crispy. Remove oil during the cooking process, by soaking it up with a paper towel, for crispiest chicken. When crunchy and cooked through, remove to a paper towel lined bowl and set aside.

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Add chopped broccoli, cauliflower, mushrooms, asparagus and reduce the heat to medium. Cook until mushrooms have cooked off all of their liquid and broccoli and asparagus are tender and bright in colour. If the vegetables start to burn, but are not cooked, add some water to steam them. Set aside the vegetables when finished cooking.

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Get crepe batter and prep a non stick pan over medium heat with a little butter or a spray of oil. When the pan is warm, pick it up away from the fire and add around 4tbsp or 1/4 of the mixture into the nonstick pan and lightly swirl around to crepe a thin crepe. You will see that it begins to cook right away. When you have an even layer, return the pan back to the stove and reduce heat to medium low. 

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When the crepe has visibly cooked through, lightly flip it over to the other side. This part is difficult, I found it easiest to use a spatula and fingers, and sometimes a little sliding. Perfect flip is not totally necessary as it doesn't stick together once cooked, just be careful not to tear them.

 

After another 1-2 minutes on the second side, transfer to a paper towel lined plate. The crepes should be pale in colour, flimsy and fragile. It may have some light brown spotting. Continue with another round of butter or spray oil and batter to make the next crepe. The batter should create 4 crepes in total. They can be stacked on top of each other.

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When you pour your final crepe, reheat your filling ingredients in the skillet to warm through, before removing to large bowl. Add pesto and cheddar to the bowl and toss to coat everything. Fill your crepes and serve right away.