CREPES:

1 1/3 c. milk
2 tbsp. vegetable oil
1 1/3 c. flour
4 eggs, beaten
1 tsp. salt

Mix well, then place in refrigerator for 2 hours. Pour 3 tablespoons batter into crepe pan that has been sprayed with Pam.

CHICKEN FILLING WITH MUSHROOM SAUCE:

2 cans cream of chicken soup
1 (8 oz.) can sour cream
2 1/2 c. cooked chicken

Combine half of the first 2 ingredients with the chicken. Reserve the rest.

MUSHROOM SAUCE:

2 tbsp. melted butter
1 sm. chopped onion
Diced bell pepper to taste
Reserved soup mixture
1/2 c. cheddar cheese
1 cube chicken bouillon
2 tbsp. water
1 jar sliced mushrooms

Line crepes with filling. Roll up and place in pan like enchiladas. Pour sauce over top. Bake for 15 minutes at 350 degrees. Sprinkle top with grated cheddar cheese and return to oven for 10 minutes. Bake covered with foil.