Chicken Crepes

Chicken Crepes
Makes 14-16 crepes

4 eggs
1/2 c. milk
1/2 c. chicken stock
2 T butter, melted
1/2 t. salt
1 c. flour, sifted

Beat eggs, add milk, chicken stock, butter, salt.   Beat medium speed gradually adding flour.  Let batter stand 1 hour.

Filling:
2-3 cups cooked, cut-up chicken, diced
1 cup (4 ozs) sliced mushrooms, drained (fresh mushroom can be substituted if sauteed 2 minutes in 1 T butter)
1/4 c. minced onion
1 c. cream of chicken soup
1 c. sour cream
1 c. grated Swiss cheese

Fill each crepe with generous tablespoon of filling.  Sprinkle with Swiss cheese.  Roll crepes.  Place in pan

Topping:
1 c. cream of chicken soup
1 c. sour cream
1 c. medium or sharp Cheddar Cheese

Parsley for garnish

Spoon over crepes.  Top with cheese.  Bake 350' for 20-25 minutes.  Three cups of chicken mixture fills 16 crepes.

Source: