Chicken Filled Crepes

Crepes:

4 eggs

¼ tsp. salt

2 c. flour

2 ¼ c. milk

¼ c. butter, melted

Mix in blender 1 minute.  Scrape sides, and blend additional 15-30 seconds or until smooth.  Refrigerate at least 1 hour.  Cook.  (Works best if you have a crepe maker, just put batter in a shallow dish or pie pan, and dip crepe maker in batter.  You can use a frying pan on medium heat, pour into frying pan and cook until it appears dry.)

Filling and Topping:

2 c. chopped cooked chicken

2 cans Cream of Chicken Soup

1 tsp. minced onion

4 oz. mushrooms

¼ c. olives

1 c. sour cream

2 c. shredded cheddar jack cheese

1 Tbsp. lemon juice

            Combine chicken, 1 can of soup, onion, mushrooms, olives, lemon juice and 1 cup cheese.  Spread filling in crepes, roll up and place in a 9x13” pan.  Combine remaining can of soup and sour cream and spread over crepes.  Sprinkle with remaining 1 c. shredded cheese (more if desired) and bake at 375 for 20 minutes.