First, make the crepe batter. In a blender, mix eggs, 1 1/2 cups milk, water, 2 cups flour, and 3 tbsp melted butter. Pulse for 10 seconds, then refrigerate for 1 hour.
In a sauce pan, melt 4 tbsp butter. Add diced chicken. Cook over medium heat until halfway cooked.
Add onions, shallots, and garlic. Sweat 3-5 minutes. Add thyme and mushrooms. Cook 5 more minutes and add peppers. Dust with 5 tbsp flour and stir until the flour is absorbed.
Deglaze with sherry. Add cream and milk, then simmer until very thick. Adjust seasonings. Cool.
Cook the crepes. [Editor's note: Cook in a lightly oiled frying pan over medium high heat. Recipes we've found recommend using about 1/4 cup batter. Be sure to tilt the pan and turn in a circular motion for even coverage. Crepes cook quickly. You'll only need 1-2 minutes per side. Loosen with a spatula and turn over to cook. Crepes should be served warm.]
Fold cooled chicken mixture into warm crepe shells and serve.
Notes
Persnickety Note: This is a universal crepe batter that can be tweaked to specific uses. For sweet crepes, add sugar or vanilla extract. Savory crepes can be enhanced by adding fresh herbs appropriate to the dish.