Chicken Crapes

Basic Crepes (makes about 16 crepes)

1 C. flour

2 eggs

½ C. milk

½ C. water

¼ tsp. salt

2 Tbsp. melted butter or margarine

*Measure the flour and liquid carefully, because the consistency is important.

The batter should be about the consistency of thick heavy cream.

1. Place ingredients in your blender in the order given. Blend 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.

2. Cook, using a crepe maker, or oiled crepe (omelet) pan.

Filling:

1 C. sour cream 2 whole thinly sliced green onion

1 can cream of chicken soup 1/4 C. finely chopped celery

1/4 lb. fresh mushrooms, sliced 2 C. diced, cooked chicken (1 lb. raw)

1/4 C. sliced black olives (sm. can)

3. 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 Tbsp.) until no longer pink.

4. Combine ingredients, then fill crepes. Put filled crepes in greased glass 9x13 pan. Cover with foil and bake for 45 minutes at 325.

5. Remove from oven and sprinkle on 1 C. grated cheese.

6. Bake 5 more minutes, until cheese is melted.

If you want you can use soft tortilla instead of crapes.