Chicken Crepes

This is a great recipe that my dad claims he made a long time ago and has always been a family favorite. Since you bake the final dish I am considering it a baking project although making the crepes was a little too involved for me (but it is worth the extra time) . I have been meaning to make these for a while, but had the great opportunity this weekend when we had half a chicken left from a store bought one and I was feeling a little creative : )
Ps. If you have extra crepes just wrap them up in Saran wrap and put them in the fridge. They make a great breakfast the next day with fruit roll-up inside.


CREPES INGREDIENTS
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1 rounded tablespoon of sugar

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, butter and sugar; beat with mixer or blender to make batter smooth. Heat a lightly oiled frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

FILLING
You need the meat off one chicken. You can either boil a chicken or bake a cut up fryer till done (approx 1 hr). Let cool and manually strip all the meat off the bones. Cut into small pieces.
1 stick butter or margarine
1 can Campbells Golden Mushroom Soup
1 cup white wine (your choice)
1/2 cup sour cream
Seasonings (rosemary, thyme, etc..)
1/4 cup bread crumbs
1/4 cup Parmesan cheese.

In a large saucepan melt the butter, add the soup, wine, seasonings. Blend all with a whisk and simmer a short time. Add sour cream, blend in again with whisk. Add chicken meat and stir well. Simmer about 15 minutes. Use a slotted spoon to fill the crepes with the chicken meat and roll up. Place all the filled crepes in a std 11 x 9 sprayed cake pan. Pour remaining sauce over the crepes. Bake at 350 for 45 minutes. For the last 10 minutes sprinkle the top with a mixture of bread crumbs and Parmesan cheese. Usually 1 recipe equals 12 filled crepes in one cake pan.