Chicken Crepes

Crepes:

1 cup flour (I use whole wheat)

1 egg

1 1/4 cup milk

1/4 tsp salt

3 tbsp butter

Blend well. Batter should be very thin and will still have some lumps. Cook like pancakes in a greased small skillet over medium high heat- using about a 1/4 to 1/3 cup batter to just cover the bottom. Make sure to not over cook, you want them pliable.

Filling:

1 cup sour cream

1 can Cream of Chicken soup

1/4 cup chopped black olives

1 can rotel (diced tomatoes and chili peppers)

2 cups diced chicken (canned or from cooked chicken breasts)

Optional: any veggies you like- mushrooms, onion, celery, peppers, etc.

Spoon filling into each crepe, wrap like an enchilada and place in a 9x13 pan. Place them close together, they will cover the whole pan. Save a little filling to spread over the top. Bake at 325 for 20 minutes, pull out and cover with shredded cheddar cheese. Bake about 5-10 more minutes until cheese is melted and inside is hot. Enjoy!