Basic Crepe Recipe - Erin Dangerfield

2 Tbsp. butter, melted
1/2 cup of milk
1/2 cup of water
2 eggs
1 cup flour
1 pinch of salt

Mix butter, milk, water, and eggs in bowl.  Add flour and salt. Mix well.  Heat a medium, nonstick skillet over medium-high heat.  Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes.  Continue with remaining batter.

Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl.  Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe.  Sprinkle crepe with powdered sugar.

In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly.  Remove from heat.  To assemble, spread some melted chocolate on one side of the crepe.  Place a line of overlapping strawberries down the center of the crepe and roll it up.  Top with whipped topping and drizzle with a bit more chocolate.  Repeat with remaining crepes. 

Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese.  Add mushroom and green onions, garlic salt and a dash of pepper.  Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm.  IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk.  Heat until warm and drizzle over crepes before serving.  Serve with wild rice on the side.