Chicken Crepes

1 c. flour
1 1/2 c. milk
2 eggs
1 T oil
1/4 t. salt

Mix well and pour a little into nonstick pan or crepe maker on med. high heat. When crepe starts to bubble, turn it over for a few seconds and then remove. When putting batter in pan, roll the pan so the batter runs around the edge to make a thick edge for turning. For my pan, I use 1/3 c. batter. These can be made ahead and stored in the refrigerator or frozen.

Filling
2-3 cups cooked, cubed chicken, (4 breasts)
1 can mushrooms
1 c. sour cream
1 c. or more cream of chicken soup
1/4 c. chopped onion
1 c. grated swiss cheese
sliced almonds

Saute onions and mushrooms in a little butter.
Reserve a little s. cream and soup mixture for top.
Mix all the rest of ingredients together except cheese and almonds. Place a large spoonful of chicken mixture on each crepe, roll up and place in buttered casserole dish. Spread the remaining soup mixture on the top. Sprinkle with the grated cheese, and then the almonds.
Bake at 350 for 20-30 minutes.
I fill 9-10 crepes when using four chicken breasts.