Chicken Crepes

I am bringing back a truly elegant entree.  It's also quite delicious!   Not for the dieter! To make this yummy dish you will need:
Crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

 

1.)  In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

2.)  Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

Chicken Mixture

2 large boneless skinless chicken breasts
1 8 ounce package sliced mushrooms
1/2 cup white wine
1 jar Heinz gravy
Salt and Pepper to taste
1.)  Poach chicken in water until done. (Length of time will vary based on size of breasts)  Drain and allow them to cool a bit.
2.)  Preheat oven to 350 degrees.  Spray a 13X9 baking tray with Pam.
3.)  Shred chicken into a bowl.  Add the rest of the ingredients and mix.
4.)  Spoon some of the mixture onto a crepe and roll up.  Place in the prepared baking pan.   Repeat until all mixture and crepes are used.
5.)  Cover with foil and bake for twenty minutes.  Enjoy!