1wisk together all the crepe "batter" ingredients, to a thin pancake batter consistency, refrigerate while preparing the filling.
2dice the chicken breast to bite size pieces and boil till cooked about 15-20 mins. drain, set aside
3in a large non-stick skillet melt the stick of butter and stir in the flour on low-med constantly stirring add in little by little the milk and sherry wine... keep stirring, then add the cream of chicken soup should be creamy not too thick and not too runny, adjust remember you can always add, but NOT take out... take off heat and add in the diced red peppers, swiss cheese, paprika and diced cooked chicken.. cover and let cheese melt.*note you can also make with shrimp, lobster, scallops.
4to make the crepes: use a non-stick 8" skillet, on med-high spray the bottom with any spray oil you like, using a 1/2 cup ladle or measuring cup, pour in and quickly rotate to cover the bottom of the pan, shake the pan about 30 seconds later it will become loose on the sides....gently turn over for another 30 seconds...should be like a very thin pancake... takes a little bit of practice...and usually the first one doesn't come out great...but don't give up....YUM/ENJOY