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6 eggs
4 Tbsp. flour
2 Tbsp. lemon juice
2 Tbsp. milk
pinch of salt

Filling And Batter:
2 (7 oz.) cans whole green
3/4 lb. Monterey Jack cheese,
cut into 1/2 x 1/2 x 4-inch
1/2 lb. Monterey Jack cheese,
2 eggs
1 c. milk
salt and pepper to taste

Crepes: Beat eggs well; add flour, lemon juice, milk
and salt and beat lightly; cover and put into refrigerator for
several hours, if possible. When ready to cook crepes, put
crepe pan or small 8-inch frying pan over medium heat and melt
dab of butter in pan. Spread butter over pan surface, then
pour about 1/8 cup crepe mixture into pan and spread quickly
over pan surface. Cook until crepe is slightly brown at the
edges and it holds together and then flip crepe over; cook
other side briefly and then remove. Repeat until crepe mixture
is gone. Makes about 10 to 12 crepes.
Filling and Batter: After crepes are finished, preheat
oven to 375 degrees. Slit chiles lengthwise halfway down and insert
cheese pieces into chiles. Wrap each cheese filled chile in a
crepe and place in greased 9 x 9-inch baking dish. Quickly eat
extra crepes, if any. Beat eggs, milk, salt and pepper togeth-
er and pour over crepes; sprinkle grated cheese over egg
mixture. Bake for 35 to 40 minutes. Serve with salsa, if
desired. Feeds 4 to 5.

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