Crepes:
3/4 c. flour
1/2 t. salt
2 eggs, beaten
1 1/4 c. milk
1 T. oil
Combine flour and salt. In separate bowl, comvine beaten eggs, milk and oil; stir to blend. Gradually add egg mixture to dry ingredients, stirring constantly witha wire whisk or fork until batter is smooth. Cook in hot skillet.
Filling:
About 2 cups Shredded Chicken
About 1/2 c. Chopped celery
About 1/2 c. Chopped fresh or frozen spinach
1 Can Cream of Chicken Soup
About 1 c. Shredded cheddar cheese
Mix chicken, celery, spinach, 1/4 can soup and 1/2 c. shredded cheese. Roll up in crepes. Place in 9x13 pan. Add about 1/2 c. water to remaining soup and pour over crepes. Top with remaining cheese. Bake at 350° for about 30 minutes
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Lisa, thanks for posting this recipe! We loved them, only wish we had a few more.
ReplyDeleteThey were sooo good. What a great way to hide the spinach!
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