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Chicken Crepes Recipe

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This recipe for Chicken Crepes, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Oatey/Dee Dee Khayat



1 1/4 cup flour
1/2 tsp salt
1 cup milk
1/4 cup water
3 eggs
3 tbsp melted butter

1 can cream of mushroom soup
1 can sliced black olives, drained
1 can sliced mushrooms
1 tsp dried minced onions
2 cups cooked, diced or shredded chicken


1 can cream of chicken soup
1 cup sour cream
2 cups grated cheese

For crepes: Add everything in blender; blend. Heat in fry pan and brush with butter. Pour 1/4 cup
batter in pan, lifting and turning pan to make a thin crepe. Cook and flip over, about 30 seconds on both
sides. Makes about 15 crepes.

Filling. Mix, heat, and add to crepes. Roll up dollop of filling into crepes and place in a 13 x 9
baking dish. Do not stack.

Topping: Mix and spread over crepes. Bake at 375 for 30 minutes. These are WONDERFUL!!

Personal Notes:
Personal Notes:
Bonnie uses the mushrooms and olives in the filling; Dee Dee does not.




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