Chicken Crepes

(BY JO VOJT)

Crepe Batter:
3 eggs
2 cups non-fat or 1% milk
2 cups flour
1/4 cup cooking oil

Combine ingredients in blender, blend for about 1 minute. Refrigerate batter at least 1 hour. Then make crepes using an electric crepe maker or on the stovetop using a crepe pan. Makes approximately 30 crepes.

NOTE: If you want to use all of the crepes made, double the filling recipe, otherwise the remainder of the crepes can be layered between sheets of wax paper then frozen for future use.

Chicken filling:
3 cups chicken, diced to 1/4 inch in size
1/2 box frozen peas, thawed
1/2 can cream of mushroom soup
1/8 to 1/4 teaspoon dried thyme
1/8 to 1/4 cup of water
salt and pepper, to taste

Mix all of the above ingredients. Put about 1/4 cup of this filling in the middle of each crepe and roll up. Using 1 tablespoon each of butter and olive oil, fry crepes until brown on both sides. Makes 12 chicken crepes.

NOTE: Cream of celery or cream of asparagus soup can be substituted for the cream of mushroom soup. Cooked chopped broccoli or chopped asparagus or petite, diced potatoes can be used instead of peas.