Recipe from Elizabeth Copeman of Ala.
Prep: 10 minutes
Cook: 30-45 minutes
Filling:
2 Chicken Breasts, Cooked and Cubed
1 Can Veg-All or any combination of fresh chopped vegetables
1/2 Cup Chicken Broth
1 Can Mushroom Soup
1/2 Cup White Wine (optional)
1 can Mushrooms (or 1 package of mushrooms chopped to preference)
1 onion, chopped
1 clove garlic, minced/chopped
1/2 cup sour cream
Saute onion, mushrooms, garlic until mushrooms are tender and onions are clear. Add chicken and toss to flavor. Add mushroom soup, chicken broth, white wine and vegetables. Cook until vegetables are tender.
15 minutes before serving add sour cream and combine mixture well. As needed, thicken mixture with corn starch - mixture should be a medium-thick consistency, not runny.
Crepes:
1 cup flour
1 egg
milk
Combine flour, egg and milk to make a thin batter, a little thinner than pancake batter. Spray frying pan with olive oil, Pam or butter. Pour approx. 1/2 cup batter into frying pan swirling to make a flat circle (crepe shape). Cook until edges begin to lift. Turn crepe over and cook until browned but not burned! Repeat until batter is used.
Assembly:
Spoon chicken mixture into crepe, rolling up crepe and turning over to conceal seam. Spoon another small amount over top of crepe for presentation.
