Chicken Artichoke Crepes

ASPARAGUS CHICKEN CREPES

2 eggs
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar

3/4 cup condensed cream of chicken soup, undiluted
1 1/2 teaspoon Worcestershire sauce
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup chopped canned artichoke hearts
1/3 cup chopped fully cooked ham

1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise

DIRECTIONS
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well.

Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between. (you'll make around 8 total)

In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, artichokes and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake at 375 degrees F for 20-25 minutes.

Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.