leftover - Chicken Crepes
Source of Recipe
from Barb at homefireshearth
leftover - Chicken Crepes
for the crepes:
1 cup milk
3 eggs
2/3 cup flour
4 teaspoons butter - melted (real butter, not margarine)
for the filling:
1 pound cooked chicken, cut up, (or 1 - 2 cans of canned chicken
...may also use crab meat)
2 - 4 cans of cream of chicken or cream of celery soup
2 1/2 cups sour cream
grated Parmesan cheese
for the crepes:
Mix all of the ingredients in a blender.
Let batter rest for one hour.
Coat skillet with cooking spray.
Pour about 1/4 cup or a little less of the batter
(depending on the size of your skillet) onto hot skillet.
Roll skillet to spread batter, turn and remove.
Crepes should be thin.
Place waxed paper between crepes.
May be made a day ahead.
Makes 12 crepes.
for the filling:
Stir together the soup and sour cream.
Set 1/2 aside.
Combine the chiicken with the other 1/2.
Place a spoonful of chicken mixture onto crepe.
Fold up burrito style.
Place seam side down in a lightly greased 9 x 13 pan.
Spread the other 1/2 of sauce mixture over top.
Sprinkle with Parmesan cheese.
Cover and bake at 400 degrees F. for 20 minutes.
Serve with a slice of avocado (sprinkled with lemon juice)
and/or a dollop of sour cream.
Note:
You may add more or less chicken, soup and/or sour cream
to make enough filling for the crepes.
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