Chicken-stuffed Crepe Parcels

For Crepes:

In a large mixing bowl, beat the eggs. Gradually, mix in the flour. In a slow stream, add the milk and water, stirring to combine. Add the salt and butter and mix with a whisk until batter is smooth.

Heat medium-sized skillet over medium-high heat. Coat skillet with cooking spray.

Using a 1/4 measuring cup, pour the batter onto the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin layer.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat until all batter is used. Set aside.

For Chicken Filling:

Preheat oven to 250º F. Line a baking sheet with parchment paper.

Melt 3 tablespoons butter in skillet over medium high heat. Add onions and garlic and sauté, stirring, for about 5 minutes. Add chicken and sauté until chicken is heated through and onions are translucent. Season with salt and pepper to taste. Remove from heat, add cheese and lemon juice, stirring to combine.

Place chicken mixture in the center of each crepe, fold and roll the crepe into a small parcel and place on prepared baking sheet. Melt remaining butter and brush each crepe. Place in the oven and cook for about 5 minutes, or until warmed through.