Ingredients

Crepes:
4 eggs
1/2 cup milk
1/2 cup chicken broth
2 tablespoon butter, melted
1/2 teaspoon salt
1 cup flour, sifted

Beat eggs in large mixing bowl. Add milk, chicken, melted butter and salt. Beat on medium speed, gradually adding flour. Let batter stand for one hour in refrigerator. Heat a flat skillet or crepe pan until moderately hot. Use cooking spray to prevent sticking. With a ladle or cup, pour batter into pan and quickly tilt the pan so the batter spreads evenly. Cook until bottom is lightly browned and edges lift easily from the pan. Remove each crepe to plate.

Filling:
2-3 cups cooked, diced, chicken
1 4-ounce can sliced mushrooms, drained
1/2 cup minced onion
1 can cream of chicken soup
1 cup sour cream
1 cup grated Swiss cheese

Combine all filling ingredients except cheese in medium bowl. Fill each crepe with generous tablespoon of filling; sprinkle each with cheese. Roll crepes enchilada style. Place in 9-by-13-inch baking pan.

Topping:
1 can cream of chicken soup
1 cup sour cream
1 cup sharp cheddar cheese, grated

Directions

Combine soup with sour cream. Spoon over crepes; top with cheddar cheese. Bake at 350 degrees for 20-25 minutes. Makes 16 crepes. Winning entry, this year's Salt Lake County 4-H Dairy Foods Contest.