Chicken Filled Crepes

Last month I volunteered to help with the High School appreciation dinner where students spotlighted their favorite teacher. It was very cool. This was the main dish served that evening. Thanks to my friend Jenni for figuring out the recipe. It's simple and delicious!

Crepes:

3 eggs

1/2 cup milk (skim milk worked fine)

1/2 cup water

3 tablespoons melted butter

3/4 cup flour

1/2 teaspoon salt

Combine all ingredients in a blender and blend until smooth and combined. Cook crepes by brushing a hot skillet with butter then add enough batter to just cover the bottom of pan, tipping and tilting pan to spread the batter evenly in bottom of pan. Cook until crepe is lightly browned, then flip and cook until other side is very lightly browned. Stack crepes between wax paper.

Chicken Gravy:

4 tablespoons butter

4 tablespoons flour

2 cups chicken broth or stock

1 cup milk

1/4 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 teaspoon dried sage

pinch of salt

1 teaspoon chicken bouillon granules

Melt butter in a heavy saucepan. Add flour and stir until smooth. Whisk in chicken broth, milk, basil, rosemary, sage, salt, and chicken bouillon granules. Cook stirring constantly until bubbly and thickened. Use this gravy to make the chicken filling as well as to serve on top of crepes.Chicken Filling:3 cups shredded cooked chicken8 oz or 2 cups shredded cheese (cheddar, Swiss, or a blend of cheeses)chicken gravyPlace the chicken into a saucepan. Add cheese and enough chicken gravy to make the mixture nice and moist (I would guess that I added 1/2 - 1 cup of the gravy). Heat this chicken mixture through and serve inside of crepes.To Serve:Spoon chicken filling into each crepe, roll up, and top with chicken gravy.