Cheesy Chicken Crepes
Description
You can't go wrong making these cheese and chicken stuffed crepes. The filling is light and simple, but you can substitute the ingredients for your own taste.
Ingredients
Crepes:
3 eggs
1/2 t. salt
2/3 c. all-purpose flour
1 c. milk
Filling:
1 c. sour cream
8 oz. mushrooms, sliced
1/4 c. sliced black olives
1/4 c. thinly sliced green onion
1/4 c. finely chopped celery
2 c. diced cooked chicken
1 c. shredded Cheddar cheese, divided
Directions
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Crepe Batter:
Place eggs, salt, flour and milk in a blender; blend until smooth.
Heat a non-stick skillet over medium heat; lightly grease the skillet. Pour a little of the crepe batter in the skillet; swirl it around to cover the bottom. Cook about 1 minute, until surface loses its shine; flip carefully. Repeat until all batter has been used.
Preheat oven to 400 degrees. Lightly grease a 9 x 13 baking dish.
Filling:
Combine sour cream, mushrooms, olives, green onions, celery, chicken and half of the Cheddar cheese in a mixing bowl.
Place a heaping spoonful of filling in the center of each crepe; fold ends and sides over. Place side by side in the prepared baking dish.
Bake 20 minutes. Remove from oven. Sprinkle on remaining cheese. Bake 10 minutes until cheese is melted.
Makes 10 crepes.