If you do not have a blender: Add flour to beaten eggs a little at a time, alternate with milk and cold water. Beat until smooth, then stir in salt and lemon rind. Next add melted butter and blend until thoroughly mixed. Cover bowl and let mixture stand in refrigerator for 2 hours. Makes approx 20 crepes.
With blender: Put the eggs, milk and water in and whirl, then add flour a little at a time and whirl after each addition. Add melted butter, lemon and salt last and blend on high for about a minute.
Pour batter into hot, oil brushed skillet quickly swirl around to cover bottom of pan. Cook just until browned about 30 seconds. Stack them between wax paper.
You can always buy premade crepes if you don’t have the time. They are just a little tougher.
Beat cream cheese and sour cream together then add salt and pepper, chicken and mushrooms. Spoon approx 2 tablespoons of mixture on each crepe, roll up and place close together in one layer in greased 13x9 baking dish, seam side down.
In medium pan melt 2 tablespoons butter, stir in 2 tablespoons flour, 3/4 teaspoon white pepper, 1 ½ cups milk stir until smooth, gradually stir in the milk and heat, stirring constantly until mixture thickens.
Cover with white sauce, sprinkle with Swiss cheese and dot with butter. Bake at 350 degrees for 30 minutes or until light brown.