Chicken-Filled Crepes

How April took a whole semester of cooking and none of it ever made it to this blog is something we're still trying to figure out. The other thing I'm trying to figure out is how I can keep her here longer -- as a great sister and a great cook.

Basic Crepes (makes about 16 crepes)

• 1 c. flour
• 2 eggs
• 1/2 c. milk
• 1/2 c. water
• 1/4 tsp. salt
• 2 T. melted butter or margarine

note: measure the flour and liquid carefully, because the consistency is important. The batter should be about the consistency of thick heavy cream.

Place ingredients in your blender in the order given. Beat 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. OR using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.

Cook, using a crepe maker or oiled omelet pan. Stir batter between making each crepe.

Chicken Filling:

• 1 c. sour cream
• 1 can cream of chicken soup
• 1/4 lb. mushrooms, sliced
• 1/4 c. sliced black olives (small can)
• 2 whole thinly sliced green onion
• 1/4 c. finely chopped celery
• 2 c. diced, cooked chicken (1 lb. raw)

To prepare chicken: trim fat from chicken and cut into bite-sized pieces. Heat oil in frying pan on medium high heat. Saute chicken pieces in oil (1 T.) until no longer pink.

Combine ingr. and fill crepes. Put filled crepes in greased glass 9x13 glass pan. Cover with plastic wrap, vent corner and place in microwave and cook on high for 10 minutes. (or cover with foil and bake 45 minutes.) Remove plastic and bake in oven at 325 for 10-15 min. until heated through.

Topping:

• 1 c. grated cheese

Remove from oven and sprinkle on 1 c. grated cheese. Bake 5 more minutes, until cheese is melted.