For the crepes:
(I got 8 crepes from this recipe)
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the eggs, milk, water, salt and butter; add flour and stir until smooth.
Heat non-stick pan over medium high heat. (I didn’t need to, but you could spray the pan for the first crepe to prevent sticking) Pour about 1/4 cup batter onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
1 tablespoon finely chopped onion
2 tablespoons flour
1/2 cup milk
1/3 cup chicken broth (I used water and a chicken bouillon cube)
2 tablespoons dry white wine
1/8 teaspoon finely chopped fresh Rosemary
1 egg yolk
1 1/2 cup diced cooked chicken
salt to taste (not needed if using the bouillon cube)
2 tablespoons milk
Preheat oven to 350 degrees F.
In a small bowl, gradually stir 3 tablespoons of the hot milk mixture into the egg yolk; then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat.
In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.
Fill each crepe with chicken mixture. Roll crepes, and place seam-side down in a 9×13 inch baking dish. Thin the remaining sauce with the 2 tablespoons of milk, and pour over crepes.