Cut up 2-3 chicken strips for each crepe. Place chicken in stove top on and cook on medium heat with a little cooking oil. Cut up peppers into long slices and toss into frying pan.
In a medium mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add in salt ; whisk until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour /scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Crepes should be very thin.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Pack each crepe with a few chicken strips, peppers and corn then roll crepes up (like a taco).