Ham 'n Egg Crepes

An unusual combination but, delicious all the same.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 12  crepes, prepared
• 1 (13 1/2ounce) can crushed pineapple
• 1 (10 1/2ounce) can  cream of chicken soup
• 1  cup sour cream
• 6  eggs, hard boiled, chopped
• 1  cup ham, finely diced
• 1  tablespoon chives, chopped
• 1⁄4 teaspoon dry mustard
• 1⁄4 cup parmesan cheese, grated

Directions

1. Drain pineapple, reserve 1/4 C syrup.
2. Combine 1/2 can soup with the drained pineapple, sour cream, eggs, ham, chives, and mustard. Set aside.
3. combine remaining 1/2 can soup with 1/4 C reserved pineapple juice. Set aside.
4. Place about 1/3 C ham and egg filling on each crepe and roll up.
5. Place filled crepes in a 13 x 9" baking dish.
6. Pour sauce over the top, sprinkle with Parmesan cheese.
7. Bake in a pre-heated 350 oven 30 minutes or until hot & bubbly.