Chicken Crepes

Chicken Crepes
1 c. flour
1 c. water
5 eggs
pinch salt
2 cups cooked rice (to prevent soggy rice, I undercook by about 2 minutes)
2 - 3 c. chicken
1 onion finely chopped
2 - 6 cups water depending on chicken cooked (see below)
1/2 c. chopped celery
1/2 t. garlic salt
1/2 t. pepper
1 t. seasoned salt (I prefer the brand name Spike)
3 cubes chicken bouillon (only if making soup)
2 cans evaporated milk
2 cans cream of mushroom soup

Mix eggs, pinch salt, eggs and flour. I use a mixer and mixing bowl for this. Set in refrigerator 30 minutes. This will be the crepes.
Heat cans of evaporated milk and soup. Set 1/2 c. aside for rice mixture.
Combine Rice, salt, garlic salt, 1/2 c. onion, 1/4 c. celery, pepper, and 1/3 c. soup/milk mixture.
To make crepes - I find that the crepes are made easiest on a griddle preheated to 325. I am also able to make two at a time on my griddle. I use olive oil cooking spray sparingly on the griddle. I also use a soup ladle to pick up about 3 T. of egg mixture. I pour the mixture turning in a spiral while using the bottom of the ladle to spread the mixture. It may take a couple of tries at first, but you can do this! Heat until the crepe loses it's shine. You do not need to heat the other side. I set aside and immediately stuff the crepes with the rice mixture. I place a heaping to oveflowing amount of rice mixture at one end of the crepe and roll the crepe.
In a casserole dish, I put about 1/3 c. soup mixture at the bottom. Place crepes in dish. Pour about 1 c. soup mixture onto crepes and reserve the remaining soup as gravy. Cover and Cook at 350 until heated.
For cooked chicken there are a couple of options: You can cook a whole chicken or use a couple of chicken breasts depending on amount of crepes desired. I use a whole chicken and end up with soup. For both choices use the same ingredients just reduce water for breasts to 1 c. and cooking time to about 20 minutes. In a large pot place whole chicken and 6 cups water, 1/2 onion, 1/4 c. celery, 1 t. salt, 1/4 t. pepper and 3 chicken bouillon cubes or about 1 t. Spike or other flavoured salt. Cook about 60 minutes. Remove chicken from pot, but be careful since chicken is both hot and subject to falling apart. Remove meat from chicken when cool enough and tear or cut into reasonable sized pieces.
If making soup, return some chicken to pot and cook noodles.
If you have honestly tried or don't want to make crepes, some grocery stores sell them. I find crepes too easy and cheap to make to purchase them.
* Crepes are also wonderful stuffed with jelly, strawberries or other things with whipped cream on top.