CREPE BATTER:

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

In a blender or food processor, combine the above ingredients and blend until smooth. Chill. Brush a heated crepe pan with oil and pour about 2 tablespoons of batter into pan. Tilt to spread batter evenly. Cook about 1 minute on each side. Makes about 24 crepes.

FILLING:

2 c. cooked chicken, cut into bite-size pieces
2 tbsp. butter
2 tbsp. flour
1/2 tsp. chicken soup base
1 tsp. garlic powder
1 c. sour cream
2 tsp. jalapeno peppers, seeded and chopped
1 c. grated Swiss cheese
8 oz. jar taco sauce

Preheat oven to 350 degrees. In heavy skillet, melt butter. Add flour and cook to thick paste. Add remaining ingredients except taco sauce, stir until mixed. Place 3 tablespoons chicken mixture in each crepe and roll up. Place seam side down in a greased baking dish and cover with taco sauce. Bake for 30 minutes or until bubbly.