Easy Chicken-Stuffed Crepes
Ingredients
- 1 ⅓ cups milk
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons oil
- ¼ teaspoon salt
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 3 ½ cups shredded roasted chicken
- 1 cup shredded Cheddar cheese
- ⅔ cup milk
- 1 (4 ounce) can sliced mushrooms, drained
- ⅓ cup sliced almonds
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
- Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
- Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
- Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
- Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.
Source
Original recipe: View Original