Chicken and Asparagus Crepes | Paula Deen

Ingredients

• 2 tablespoons plus 1 tablespoon melted Butter
• 1 can cream of mushroom soup
• 1/2 small chopped onion
• 1/8 cup dry sherry
• 1/4 cup shredded fontina cheese
• 1 cup cooked chopped chicken
• 8 steamed until crisp-tender asparagus spears
• 1/2 cup shredded Swiss cheese
• 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 large eggs
• 1 egg yolk