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
Ingredients
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CREPE BATTER
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1 1/4 cups flour
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3 Eggs
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1 cup milk
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1/4 cup water
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1/2 teaspoon Salt
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3 tablespoons melted butter
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Filling
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1 can cream chicken soup
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1 - 4 ounce can mushrooms, drained
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1 teaspoon instant minced onion
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2 cups chopped, cooked chicken
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Topping
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2 cans cream chicken soup
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2 cups sour cream
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1/2 cup shredded cheese
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