CREPE:

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

FILLING:

2 1/2 c. cooked chicken
2 cans cream of chicken soup
Asparagus
1 to 1 1/2 c. grated Cheddar cheese

CREPE: Mix all ingredients but flour, gradually add flour to mixture. Let stand for 1 hour.

CHICKEN: Boil chicken, debone chicken, then shred chicken. Steam asparagus (not too mushy, want to be a little hard). Combine cream of chicken soup and chicken into bowl (do not dilute soup).

With an omelet pan or crepe pan use just short of 1/4 cup of batter for each crepe. Cook all crepes first then, use 1/4 cup of filling with 1 asparagus stalk, roll like a burrito, place on cooking pan. Then sprinkle cheese on top of crepes (if you like cheese, then add cheese in with the filling and on top). Warm in oven at 350 degrees for 15-20 minutes.