1 ¼ c. flour
1 c. milk
¼ c. water
½ tsp. salt
3 tbs melted butter
1-Heat 6 inch skillet lightly oiled. Pour 2 tbs batter in pan. Quickly tip pan. Cook 1 minute, turn, cook 1 minute.
1 cream of mushroom soup
1 tsp minced onion (or onion powder to taste)
2 c. chopped cooked chicken
2-Fill crepes with 2 tbs filling.
3-Roll up & place in 9×13 inch pan.
1 can cream of mushroom soup
1 c. sour cream
4-Spread the topping over the crepes.
5-Sprinkle shredded cheddar cheese over the top.
6-Stick in the freezer or cover bake at 375 for 20 minutes.
Source: Wendy Starks in the Greenville Ward Relief Society Cookbook