Creamy Chicken-Filled Crepes

• 1 1/4 cups skim milk
• 3/4 cup all-purpose flour
• 2 large eggs
• 1 tablespoon canola oil
• 2 boneless skinless chicken breast halves (4 oz ea.)
• 1 cup sliced mushrooms
• 1 (18 1/2 ounce) can cream of mushroom soup
• 1/2 cup sour cream
• 1/4 cup chopped green onion

1. In a medium bowl, whisk together milk, flour, eggs and oil. Mix well. Cover wih plastic wrap and chill for 30 minutes.
2. Spray an 8" nonstick skillet with vegetable spray. Place skillet over medium heat until hot. Pour 1/4 cup of batter into pan, quickly tilting pan so batter covers bottom. Cook until crepe bottom is golden, about 1 minute. Turn crepe; cook for 1 minute longer.
3. Transfer crepe to a large plate. Repeat with more cooking spray and remaining batter, placing waxed paper between each crepe. Set aside.
4. Spray a large skillet with vegetable cooking spra. Add chicken; cook over medium heat, stirring, for about 5 minutes. Add mushrooms; cook for 2 minutes. Add soup, sour cream and green onions. Cook, stirring, until thickened slightly, about 2 minutes.
5. Place crepes on serving plates. Spoon chicken filling onto half of each crepe. Fold crepes over filling to cover. Serve immediately.

milk, allpurpose flour, eggs, canola oil, chicken, mushrooms, cream of mushroom soup, sour cream, green onion

Taken from www.food.com/recipe/creamy-chicken-filled-crepes-325545 (may not work)