This is recipe is from my friend Kate from when we did a dinner group exchange together.  I always thoughts crepes were really hard but it turns out that they are pretty easy and if you make any extra kids love them with peanut butter or jelly or if you are in a really good mood, break out the nutella.  I usually make two batches at the same time and then freeze one 9x13 pan.


Crepes:
1 1/4 c flour
1 c milk
1/4 c water
3 eggs
1/2 tsp salt
3 Tbsp melted butter

Filling:
2 c chopped, cooked chicken
1 can drained mushrooms or 1/2 package cooked broccoli chopped up (my favorite)
1 can cream of mushroom soup
2-3 chopped green onions
salt & pepper

Topping:
1 can cream of chicken soup
1 c sour cream
1/2 c cheddar cheese, shredded
curry powder or Mrs Dash or salt & pepper


1. Measure flour into bowl.  Whisk in water and milk until well blended. Whisk in eggs, salt and butter.  Refrigerate one hour.
2. Heat an omelet skillet on the stove (a 6 inch flat, curved and short sided pan) over medium heat.  Spray with Pam.
3. Pour about 1/4 c batter in center of skillet and tilt in all directions to coat pan evenly.  Lightly brown and turn it over.  Remove from pan.  Cool crepes singly on rack before stacking.  They will keep 2-3 days in the refrigerator.  Makes 12 crepes.
4. Combine chicken, mushroom soup, and vegetables.  Season with salt and pepper.  Wrap up 2 Tbsp of filling in each crepe.  Place in a sprayed 9 x 13 pan.
5. Combine chicken soup and sour cream.  If you like a curry taste, stir in 1 tsp curry powder.  Spread over tops of crepes.  Sprinkle with Mrs Dash or salt & pepper if desired.  Sprinkle with cheese.  Bake uncovered in 375 degree oven for 20-30 minutes till cheese is melted and lightly browned.