Chicken and Goat Cheese Crepes

1 egg
1/4 cup milk
1/4 cup water
1 tbsp butter, melted
1/8 tsp salt
1/2 cup flour
1 cup shredded chicken (I used a rotisserie chicken)
juice from 1/2 lemon
1/4 tsp garlic powder
1/4 tsp pepper
2 oz goat cheese

In a medium bowl, whisk together the egg, milk, water, and butter.
Slowly whisk in the salt and flour until most of the lumps are gone.
Spray a small skillet with cooking spray and heat over medium heat. Scoop 1/4 cup of batter into the pan, and tilt it to coat the pan evenly.
Cook the crepe for about 3-4 minutes, until the bottom is light brown. Flip, and cook the other side for another 1-2 minutes.
Set the crepe aside on a plate and repeat with the remaining batter. Once the crepes are cooked, add the chicken to the same pan and cook over low to medium heat with the lemon juice, garlic powder, and pepper for about 2 minutes, or just until the chicken has been mixed thoroughly with the spices.
To assemble, crumble 1/2 oz goat cheese and 1/4 cup chicken on half of each crepe.
Repeat with the remaining crepes, and fold twice.