Baked Chicken Crepes

This is a bit of twist on a crepe recipe.

• Ready In: 1 hr 25 mins
• Yields: 16-20 crepes

Ingredients

• 1 1⁄4 cups flour
• 1  cup milk
• 1⁄2 teaspoon salt
• 3  eggs
• 1⁄4 cup water
• 3  tablespoons  melted butter
• 1  tablespoon  oil
• 3  tablespoons butter

• Filling

• 10 1⁄2 ounces  cream of mushroom soup
• 4  ounces mushrooms
• 1  teaspoon  instant minced onion
• 1⁄4 cup  stuffed olives (chopped and drained) or 1⁄4 cup black olives
• 2  cups chicken or 2  cups turkey, pre-cooked chopped
•  water chestnut, chopped (optional)

• Topping

• 1  cup sour cream
• 10 1⁄2 ounces  cream of mushroom soup

Directions

1. Combine in blender first 6 ingredients. Refrigerate mixture at least 1 hour. Heat a 6” skillet and brush lightly with 3 lbs butter and 1 tbsp oil. Pour about 2 tbsp batter into pan and quickly tip batter so that it covers the entire pan. Cook 1 minute and turn with spatula. Cook 1 minute longer. Remove to plate. Repeat with remaining batter. (It is easier if you have a crepe pan) Crepes should be paper thin and can be made hours or days in advance and kept tightly covered in refrigerator or freezer. Let come to room temp before separating.
2. Heat filling ingredients on stove top at medium heat until steaming.
3. Spread each crepe with about 2 tbsp filling and roll up. Place in 13x9 pan. Combine topping ingredients (cream of mushroom soup and sour cream). Spread over crepes. Sprinkle with ceddar cheese. Bake at 375 degrees for 20 minute.