CHICKEN CREPES

3 whole chicken brests with bones
2 tbsps. butter
2 tbsps. olive oil
3 large onions, sliced thinly
3 tbsps. paprika
l-l/2 cups chicken stock or bouillion
l/2 to 3/4 cup sour cream
salt & pepper to taste
Melt butter and oil in large heavy fry pan. Add onions and saute until soft and translucent, about l0-l5 mins. on medium-low heat. When done remove from pan and set aside. You might want to add a bit more butter now and saute chicken breasts until slightly brown on one side – turn and brown on other side. When chicken is all browned (you might have to do this in batches) put the onions back in the fry pan with the chicken. Sprinkle chicken with s*p and paprika. Add chicken stock (about l cup only) and bring to boil. When it boils, cover pan and lower heat and cook until chicken is tender, about 20-25 mins or so (check for doneness). Remove chicken from pan and set aside. You might want to add a bit more chicken stock is there is less than about l cup left in pan. Mix well and scrape up all chicken bits from bottom of pan. Bring to boil and let sauce reduce to a slightly thickened state. Remove from heat and add sour cream using a whisk to mix completely. You will want a nice tan colored sauce. When chicken has cooled remove all meat from the bones and cut into bite size pieces (rather small). Add all but about l/2 cup of the sauce to the chicken and mix well. Add some sour cream to remaining sauce to make a thinner sauce to drizzle over top of crepes when completed. Fill each crepe with about l heaping tablespoon (or more) and fold over on both sides – place in pyrex (l0xl4″) seam side down. Drizzle with sauce that was set aside and then sprinkle with about l cup of grated cheddar cheese. Place in 350 oven and heat until nice and hot (about 20 mins. if at room temp – check for doneness). This recipe makes about 34 crepes but can be cut down very easily to suit your situation. Recipe for crepes to follow. Crepe Recipe:
2/3 cup flour
l cup milk
2 eggs
l/2 tsp. salt
Using elec. mixer or food processor. beat all ingredients together and let rest in refrigerator for about l hour.
This recipe makes about l8 crepes. Can easily be doubled or tripled.
Both chicken and crepes can be made a day ahead and refrigerated separately. Assemble when ready to bake.