Chicken filled Crepes Recipe

Crepes: Chill batter for one hour. Heat a 6" skillet, brush lightly with butter, pour about 2 tablespoons batter into pan and quickly tip so batter covers bottom of pan. Cook until light brown. Turn over and cook other side until brown. Cool on a rack and store between waxed paper so that crepes do not dry out.

Filling: Combine all ingredients and spread 2 tablespoons filling on each crepe. Roll up and place crepes in 9x13" pan.

Topping: Combine soup and sour cream. Heat until warm. Spread on crepes and sprinkle with cheese.

Bake 20-25 minutes in 350° oven