Chicken Crepes

This recipe will make about 20 crepes (depending on size desired) ...good for a family and some for left-overs!

For Crepes:
In blender, mix the following:
6 eggs
1 cup milk
1 cup water
6 Tbl. butter, melted
1-1/2 cups flour
1 tsp. salt

Blend well, scraping down sides of blender when needed.  Could refrigerate, if desired.  
To make crepe, heat nice non-stick skillet over med-heat ("4").  (Use whatever size skillet you'd like for the size of crepes you want.)  Use non-stick spray every-other crepe, if needed.
Pour about 1/4 cup batter into pan (adjust if needed for size desired).  Immediately pick up pan and tilt pan around to move batter into circular shape before it starts to cook.  Tip and tilt pan as needed until batter is paper-thin and starts to cook.  Put back on heat.  Cook until edges start to dry and curl up a bit (doesn't really need to be browned yet).  Flip crepe over (I just use my fingers and a rubber spatula).  Cook slightly on other side.  Remove crepe and use wax paper squares to separate crepes on plate until ready  to use.

For Filling:
1 can cream of chicken soup
1 cup sour cream
4-5 cups finely-diced cooked chicken
1 can mushrooms, drained

Stir together filling and put down center of crepes.  
Sprinkle with grated cheese.
(Similar to an enchilada-style)
Place rolled crepes in greased baking dish.  Bake at 350 degrees for 15-25 minutes until hot throughout.  Serve with gravy and rice pilaf, if desired.