Chicken Crepes

Crepes:
4 eggs
1/4 tsp salt
2 Cups flour
2 Cups milk
1/2 Cup melted butter
In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. This is one of the thicker batters. You may want to add 1 to 2 Tbls of milk or water for thinner crepes in traditional pan. Makes about 30-35
Chicken filling:
1/4 Cup butter
3/4 Cup sliced mushrooms
1/2 Cup chopped green onion
2 1/2 C diced cooked chicken
1/2 C sherry (you can omit)
1/2 tsp. salt
dash of pepper
Heat butter in large skillet, add mushrooms and onions. Stir fry until onion is golden brown. About 10 minutes.
Add chicken, wine, salt and pepper. Cook over high heat until no liquid remains. Remove from heat.
Crepe Sauce
1/4 Cup flour
2/3 Cup sherry (can omit)
1 Cup condensed chicken broth,undiluted
2 Cups cream
1/2 tsp salt
1/8 tsp white pepper
1/2 Cup grated Natural Swiss Cheese (2 ozs)
In medium saucepan. Blend flour with sherry. Stir in chicken broth, cream, salt and pepper.
Over medium heat bring to a boil. Stir constantly. Reduce heat and simmer for 2 minutes. Add 1/2 of sauce (2cups) to chicken and stir in.
Put 1/4 cup filling on each crepe. Roll up and place seamside down in buttered 3 quart pan. Pour sauce over top, sprinkle with cheese on top. Bake at 425 degree for 15 minutes serves 6-8