Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish.
3/4 cups all purpose flour
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
1 egg yolk
1 tablespoon butter, melted
In a small bowl, combine flour and salt.
In a medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.
Heat a crepe pan or 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds, until lightly browned. Loosen crepe with a spatula, and carefully flip over. Cook for 30 to 45 seconds; transfer to plate. Repeat with remaining batter, stacking crepes on a plate.
2 tablespoons butter
1 can cream of chicken soup (can also substitute cream of mushroom soup)
1/2 small onion, chopped
1 tablespoon white cooking wine
1/4 cup shredded fontina cheese
1 cup chopped cooked chicken
8 asparagus spears, steamed until crisp-tender
Savory Crepes, recipe follows
1/2 cup shredded Swiss cheese (I used diced slices because I had cheese left from another recipe)
In a large skillet, melt butter over medium heat. Add onion and cook until translucent and tender. Stir in the cream of chicken soup, white wine, fontina cheese and chicken. Cook until cheese is melted.
Spoon 1/4 cup chicken mixture down the center of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish.
Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.
(Adapted from a Food Network Recipe)