Chicken Filled Crepes

Serves 5-6

Submitted by Joyce Murray

MKL Cooking Contest, April 14, 2007

A delicious surprise rolled up in delicate crepes and topped with a sherried sour cream sauce.

Prepare these ahead of time and refrigerate or allow one and a half hours.

4 eggs

1⅓ cups milk

½ teaspoon salt

1cup Pillsbury's Best All Purpose or Self-Rising Flour

¼ cup slivered almonds

Filling

3 cups cubed cooked chicken

11-ounce can mandarin oranges, drained

5-ounce can water chestnuts, drained and finely chopped

¼ cup mayonnaise

½ teaspoon salt

Topping

½ cup dairy sour cream

¼ cup mayonnaise

2 tablespoons cooking sherry

OVEN 375°

Combine eggs, milk and salt.in medium mixing bowl with rotary beater. Add flour, beat until smooth. Heat a 7 or 8-inch skillet over medium heat. (Be sure pan is hot before starting.) Grease lightly before each crepe. Pour batter, scant ¼ cup at a time, into skillet tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Spread about ⅓ cup Filling down center of each crepe; roll up. Place seam side down in a 12x8-inch or 13x9-inch baking dish. Pour Topping back and forth over crepes. Sprinkle with almonds. Bake at 375° for 20 to 25 minutes.

Filling: Combine all ingredients.

Topping: Fold sour cream, mayonnaise and sherry together. .

Tip: Prepare ahead, cover and refrigerate. Bake at 350° for 30 to 35 minutes.