4 eggs (room temp.)
1/2 c. milk
1/2 c. chicken stock
2 tbsp. melted butter
1/2 tsp. salt
1 c. flour

FILLING:

2-3 c. cooked cut up chicken
1 (4 oz.) can sliced mushrooms
1/4 c. green onions
1 sm. can cream of chicken soup
1 c. grated Swiss cheese

TOPPING:

1 can cream of chicken soup
1 c. grated Cheddar cheese
1 c. dairy sour cream

Mix all ingredients for crepes in small bowl. Let sit on counter 1 hour. Cook over moderate heat in small oiled skillet 1/4 cup at a time.

Combine all ingredients for filling and use 1 large tablespoon per crepe. Roll and place in greased 10x13 pan.

Combine cream of chicken soup and sour cream. Spread over top of crepes. Sprinkle with Cheddar cheese. Bake at 350 degrees for 20-25 minutes.

NOTE: 3 cups of chicken mixture fills 16 crepes.