For the crepes:
First put the eggs in a bowl, add milk, then flour little by little, and beat.
Once the mixture has no lumps, heat a pan and pour one ladle.
Cover the pan with the mixture, then flip it.
Repeat the procedure with the rest of the mixture.
For the filling:
Dice the onion and garlic and put in a pan.
While they cook, dice the chicken.
When the onion is done, add the chicken.
Once brown, flip and pour the cream.
When the preparation is hot, add the blueberries.
Then mix the preparation with roux or another thickening agent at hand.
Once it is more compact and the blueberries start to make the preparation look more purple, remove from the heat.
For the sauce:
First pour the milk in a pot or large pan, add a whole garlic, half an onion, salt and pepper.
Allow to become fragrant for around 10 minutes, then remove the vegetables from the milk.
Once the milk is ready, add some roux to thicken it.
For the assembly:
Take a crepe, put the filling in one corner, and fold it into quarters to make a triangle.
Once all the crepes are done, place them in an oven tray, pour the sauce on top, and then cheese.