2 c. chopped cooked chicken
1 (10 oz.) can cream of
mushroom soup, undiluted
1 1/2 c. shredded Monterey
Jack cheese, divided
1/2 tsp. dried parsley flakes
1 tsp. minced onion
1/4 tsp. paprika
1/4 tsp. salt
garlic powder (optional)
1 c. flour
1 1/4 c. milk
2 eggs, beaten
3 Tbsp. melted butter or
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.
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