Serves: 12
Total Calories: 242

crepe Batter:
4 eggs
2 cups milk
6 tablespoons melted butter
1/2 teaspoon salt
1 cup flour
Filling:
2 cups cooked chicken, cut into bite-size pieces
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon chicken soup base
1 teaspoon garlic powder
1 cup sour cream
2 teaspoons jalapeño peppers, seeded and chopped
1 cup grated Swiss cheese
1 jar (8-ounce) taco sauce

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

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

Nutritional Facts:

Serves: 12
Total Calories: 242
Calories from Fat: 149

More Recipes from the Cook'n with Crepes Cookbook:
Appetizer Crepes
Beer Batter Crêpes
Cheese Crepes
Crab Crepes with Shrimp Sauce
Crab and Cheese Crepes
Cream Cheese Crepes
Crepe Party Wedge
Crepes Caviar
Crepes Marinara
Crepes With Cottage Cheese
Grilled Sabayon Fruit Crepes
Jalapeno Chicken Crepe
Mexicana Fiesta Crepes
Mushroom Crepes
Peanut Butter Plus
Spinach - Cheese Crepes
Spinach Chevre Crepes
Sweet Crepes
Tuna Manicotti Crepes