Chicken-And-Oyster Mushroom Crepes

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3/4 cup all-purpose flour

1/8 teaspoon salt

1 cup fat-free milk

1 large egg

1 large egg white

Cooking spray

1 tablespoon butter or stick margarine

1/2 cup sliced shallots

4 cups diced oyster mushroom caps (about 9 ounces)

1/2 teaspoon dried thyme

3 garlic cloves, chopped

3 tablespoons all-purpose flour

1 1/2 cups fat-free, less-sodium chicken broth

2 tablespoons dry sherry

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)

1/4 cup (1 ounce) grated Asiago cheese

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