Chicken Crepes
By Sadie Hodo

2 eggs
¾ cup milk
4 Tblsp. Butter
½ cup flour
¼ tsp baking powder
1 lb. boiled chicken breasts, chopped very fine
½ lb Monterey Jack cheese, grated
Jalapeno pepper
Heavy cream
Parmesan cheese

Mix eggs, milk, butter, and baking powder together well. Pour one tablespoon of batter into a small buttered omelet frying pan. Roll pan to even the batter and brown slightly on both sides. Roll chicken, Monterey Jack cheese and a slice of jalapeno in crepes. (Not too thick or they will break.) Place in a buttered baking pan and pour over enough cream to moisten the crepes. Sprinkle top with Parmesan cheese. Bake in 350° oven for about 20 minutes or until bubbling all over. Serves 6 people – two each.

Tips:
Use half heavy cream and half fat free half and half for the heavy cream.
Cover about half of crepes with liquid; you do now them to be dry.