This recipe required the intervention of Nate, my boyfriend. Let me just confess now that I cannot make crepes to save my life. I tried my hand at one, and it ended up looking like a anemic pancake. Good. Thankfully, Nate had spent the previous summer watching a cooking show, and flipped the crepes like a pro. Meanwhile, I worked on the filling. I didn't use a recipe for this one to see what I could come up with. The product actually turned out very well. The food was delicious and extremely filling. You can find a traditional crepe recipe anywhere online. Be warned, however, that the mixture should be runny and and you will most likely need to add extra milk to the crepe mix.
For the Sauce:
1 eight oz package of cream cheese
1/2 can of cream of chicken soup
2 Tbs. of butter (or, as a healthier option use Imperial Vegetable Oil Spread)
1 1/2 Cup of milk (add more or less depending on thickness of sauce)
Paprika to taste
Salt and Pepper to taste
A splash of white wine vinegar (optional)
1 1/2 lbs. of boneless chicken
Cook the chicken in a frying pan and season lightly with salt and pepper. Set aside when cooked. Now to begin on the sauce! Soften the cream cheese, put in sauce pan. As it warms it will be easier to mix in. Add 1/2 can of soup, then the butter. Cream together on medium low heat as you add the milk gradually. Begin adding paprika, salt, and black pepper. Taste test to see if you want more or less of these. If you want, add the white wine vinegar for a little kick and to heighten the flavor. When the sauce begins to simmer, add the cooked chicken pieces and mix in. Let this mesh together on medium low heat for about 5-7 minutes. Keep in mind that the mixture will thicken when it cools.
Take pan off of heat, and spoon the creamy chicken into the crepes, wrap, and place fold-side down in a dish. Pour the extra sauce over the top of the crepes and sprinkle some paprika on top for presentation's sake.