Hearty Chicken Filled Crepes

1 ¼ c. flour
3 eggs
1 c. milk
¼ c. water
3 TBS. butter, melted
½ tsp. salt

Combine and blend well. Refrigerate at least 1 hour. Heat a 6-inch skillet over medium heat and brush lightly with melted butter. Pour about 2 TBS. of batter into pan and quickly tip so batter covers bottom of pan. Cook one more and turn. Cook one minute longer. Remove to plate. Repeat process for remaining batter.

2 c. chopped, cooked chicken
1 can cream of mushroom soup
1-4oz. can mushrooms, drained
¼ c. drained, chopped, stuffed green olives
1 tsp. minced onion

Combine and heat thoroughly. Spread each crepe with about 2 TBS. of filling. Roll up and place in a 9X13 pan.
1 can cream of mushroom soup
1 c. sour cream
Combine and mix until smooth and spread over filled crepes. Sprinkle with ½ c. shredded cheddar cheese. Bake at 375 for 20 minutes.

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