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Starting with the onions, saute them with the butter in a pan over low-medium heat.
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Once the onions are soft, add in the apples and turn the heat up to medium/high. Saute until the apples start to brown and then remove them from the heat. (optional: toss the apples in melted butter and place them on a cookie sheet in the oven while you saute your onions. Broil just until they start to brown on top and then flip them over and repeat on the other side. )
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For the Sauce: heat the butter and flour in a shallow sauce pan over low heat until combined. Slowly whisk in chicken broth and cream and stir over low-medium heat until it comes to a simmer and starts to thicken.
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Add salt and pepper to taste.
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Use 1/2 of the mixture to fill the crepes, and reserve other half to drizzle over the top.
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To assemble the crepes, fill each one with equal parts chicken, cheese and the caramelized apple mixture.
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Spread a thin layer of sauce and then roll them up, leaving the ends open.
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Lay them side by side in a lightly greased baking dish and drizzle with the remaining sauce.
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Bake at 350' F for about 20 minutes, or just until the cheese is melting and the edges of the crepes are getting brown.