1 egg
1 c. flour
1 c. milk
1 tbsp. melted butter

Chill 20 minutes after beating together. Use about 2 tablespoons for each crepe. Then thin with milk if necessary.

FILLING:

1 c. chopped chicken
1/4 c. Parmesan cheese
1 tbsp. minced onion
1/4 c. saltine crumbs (5)
1 can cream of chicken soup
1/2 c. drained chopped spinach
3/4 c. milk

Mix all ingredients except 1/2 of the soup and all of the milk. Fill crepes (2 tablespoons each). Place seam side down in buttered dish. Drizzle butter on top. Bake at 350 degrees for 20 to 30 minutes. Mix remaining soup and milk. Heat and pass for topping. Can be frozen before baking. Makes 8 to 10 servings.