Chicken Crepes (Woodstock)

Crepes:

1 cup milk
3 eggs
2/3 cup flour
4 tsp. butter – melted (real butter, not margarine)

Mix all of the above ingredients in a blender. Let batter rest for one hour. Pour about ¼ cup or a little less of the batter (depending on the size of your skillet) onto hot skillet (spray with Pam for the first one), roll skillet to spread batter, turn and remove. Crepes should be thin. Place waxed paper between crepes. Can be made a day ahead. (Makes 12 crepes)

Filling:

1 lb. of chicken, cut up and cooked (or 1-2 cans of Costco canned chicken – can also use crab meat)
1-2 cans of cream of chicken or cream of mushroom soup
1¼ cup sour cream
Parmesan cheese

Combine the meat, soup and sour cream. Place a spoonful of mixture onto crepe. Fold up burrito-style and place seam side down in a lightly greased 9x13 pan. Pour a little sauce over the top and sprinkle with Parmesan cheese. Cover and bake at 400 degrees F for 20 minutes. Serve with a slice of avocado (sprinkled with lemon juice) and/or a dollop of sour cream. (You can add more or less chicken, soup and/or sour cream to make enough filling for the crepes.)