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CHICKEN CREPES 2 c. chopped cooked chicken 1 (10 oz.) can cream of mushroom soup, undiluted and divided 1 1/2 c. shredded Monterey Jack cheese, divided pepper 1/2 tsp. dried parsley flakes 1 tsp. minced onion 1/4 tsp. paprika 1/4 tsp. salt garlic powder (optional) Crepes: 1 c. flour 1 1/4 c. milk 2 eggs, beaten 3 Tbsp. melted butter or margarine Combine flour and milk, beating until smooth. Add eggs and beat well. Stir in butter or margarine. Refrigerate batter 1 hour. Brush bottom of 7-inch crepe pan or skillet with oil. Place over medium heat. Pour scant 1/4 cup batter into pan. Quickly tilt in all directions so batter covers pan in a thin film. Cook one minute, flip and cook 1/2 minute on other side. When crepes are done, place on a towel to cool. Stack between layers of waxed paper. Yield: 10 crepes. Filling: Combine chicken, 1/2 cup soup, 3/4 cup cheese, pinch of pepper and onion, parsley flakes, paprika, salt and garlic powder. Mix well. Spread 2 tablespoons filling in center of each crepe. Roll up and place seam side down in 13 x 9 x 2-inch baking pan. Combine remaining soup 1 teaspoon minced onion, 1/2 teaspoon parsley flakes, 1/4 teaspoon paprika and 3/4 cup cheese. Stir well. Pour over crepes. Bake at 375 degrees for 15 to 20 minutes or until bubbly. Serves 5. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |