CREPES:

4 eggs
1/2 c. chicken stock
1/2 c. milk
2 tbsp. butter, melted
1/2 tsp. salt
1 c. flour

FILLING:

4 oz. can sliced mushrooms
1 can cream of chicken soup
1 c. sour cream
1 c. grated Swiss cheese (1 tbsp. each crepe)

TOPPING:

1 can cream of chicken soup
1 c. sour cream
1 c. med. cheddar cheese

Beat eggs, add rest of ingredients, gradually add flour, let set 1 hour, make crepes according to crepe maker instructions.

Combine together mushrooms, cream of chicken soup, sour cream. Fill each crepe with about 4 tablespoons filling mixture and 1 tablespoon of Swiss cheese. Roll up and place in a 9 x 13 inch pan.

Mix cream of chicken soup and 1 cup sour cream together, pour over crepes and top with 1 cup medium cheddar cheese grated. Bake at 375 degrees for 30 minutes, let stand for 15 minutes.