Chicken and corn crepes

Method

• 1
  Melt the butter in a large saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles and begins to come away from the side of pan. Gradually add the milk, whisking constantly, until combined. Cook, stirring, for 3-5 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Stir in the cheddar. Season with salt and pepper. Add the chicken, corn and chives and combine.
• 2
  Meanwhile, warm the crepes following packet directions or until heated through.
• 3
  Divide the chicken mixture among the crepes. Roll up firmly to enclose filling. Serve immediately with spinach leaves.