by Gen Kidwell
Spicy Chicken Southwestern Crepe's
In a blender put:
1 ½ half cups of milk
3 large eggs
On top of this put:
1 cup of flour
1/3 cup of cornmeal
½ teaspoon of salt
1 stick of melted margarine
Blend with mixture, wipe down sides of mixture and blend again.
In a greased 9 inch Teflon skillet get hot then put a third
of a cup of crepe mixture in pan and start shaking the pan to get it as large
a crepe as you can the larger and thinner the better. This made 9 crepe's
(with the margarine in the batter should not have to re grease but spray with Pam if you need to)
In a large bowl put:
2 cups of cooked chopped chicken
2 cups of sour cream
2 cans of cream of chicken soup undiluted
2 small cans of chopped green chili's
Stir, then start filling crepe's with chicken mixture down center put 2 slices of Swiss cheese on chicken mixture fold sides over and top with shredded cheddar cheese top with chopped green onions and black olives.
When all are made out in large greased pan cook in oven until
hot and cheese is melted.
You can use flour tortilla's in place of the crepe's and still turns out great and easier.
Cook at 300 degrees.