For crepes, combine all ingredients in a blender. Blend till smooth. Chill for 30-60 minutes to thicken. Stir batter before cooking.

To cook, pour about 3 tablespoons of batter into the middle of an 8" round nonstick skillet that has been heated to medium heat. Swirl the pan around to spread the batter till it is very thin. Cook for 1-2 minutes or until golden brown bubbles form. Flip and cook 1-2 minutes on the other side. Cook all crepes, cover with plastic wrap, and set aside.

For filling: Melt the butter in a large pot over medium heat. Whisk in the flour, then the milk, chicken bouillon, salt, and pepper. Cook and stir till thick and creamy. Boil for at least a minute to remove the raw flour taste.

Slowly stir in the cheese, about 1/4 cup at a time, whisking until melted before each addition.

Set aside about 3/4 cup of the cheese sauce. To the remaining sauce in the skillet, add the cooked chicken and broccoli. Heat through, stirring often.

Fill the center of each crepe with chicken broccoli mixture, then roll up.

Heat the sauce that was set aside, adding milk to thin if needed. Serve crepes with sauce and garnish with sliced almonds if desired.