Chicken and Asparagus Crepes

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish. In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry , fontina cheese and chicken. Cook until cheese is melted. Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish . Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot. In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth. Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula , and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter , stacking crepes on a plate. Yield: 4 servings