1-2 c. cooked chicken, finely diced
1-2 red or yellow peppers, finely diced (mushrooms work instead too)
1 medium onion
6 cloves garlic
random herbs (I used some oregano, basil, sage and thyme, but you might substitute in majoram or tarragon or Sherman thinks dill, but I think he's nuts).
salt and pepper to taste
crepes (to be made right after or just before chicken filling)
1/2 - 1 c. shredded cheese (I mixed mozarella and cheddar)
1. Saute onions and garlic in olive oil 'til golden. Add rest of filling ingredients. Cook 10 minutes or so, 'til it seems cooked. :-)
2. Put one or two spoonfuls inside each crepe and roll the crepes up. Line up crepes in a glass baking dish (actually, I'm sure metal would work too, but glass is prettier).
3. Sprinkle cheese over whole and bake in preheated 350 degree F oven 20 minutes or so ('til cheese is nicely melted). Serve hot!