Description

These outstanding savory crepes are stuffed with mushrooms, shredded chicken, vegetables, and Cheddar cheese. They make a fantastic lunch or dinner.

Ingredients

• Crepes:
• 3 large eggs
• 1/2 t. salt
• 2/3 c. all-purpose flour
• 1 c. milk
• Filling:
• 1 c. sour cream
• 8 oz. white or cremini mushrooms, sliced
• 1/4 c. sliced black olives
• 1/4 c. sliced green onion
• 1/4 c. minced celery
• 2 c. cooked chicken, shredded
• 1 c. shredded Cheddar cheese, divided
• sliced green onions, for garnish

Steps

1. Crepe Batter:
2. Place eggs, salt, flour, and milk in a blender; blend until smooth.
3. Heat a non-stick skillet over medium heat; lightly grease the skillet. Pour a bit of crepe batter into the skillet, just enough to cover the bottom and tilt the skillet; swirl batter around to cover the bottom of the skillet. Cook about 1 minute, until surface loses its shine. Flip over carefully. Repeat until all batter has been used.