BASIL CREPE RECIPE:

1 c. all purpose flour
1 1/2 c. milk
2 eggs
1 tbsp. cooking oil
1/4 tsp. salt

CREPE FILLING:

1 can cream of chicken soup
1 c. sour cream
2 tbsp. melted butter
1 (4 oz.) can chopped mushrooms
1/2 c. chopped celery & onion
2 tbsp. parsley, chopped
1 tbsp. sherry
1/2 tsp. paprika
2 c. diced, cooked chicken
1 c. Swiss cheese, grated
Black pepper to taste

Saute mushrooms, celery and onions in melted butter. Add parsley, sherry, paprika and mix thoroughly.

In separate bowl, combine soup, chicken and cheese. Add mushroom mixture.

Fill crepe (2 tablespoons) and place seam side down in lightly greased Pyrex dish. Bake, covered at 325 degrees for 15 to 20 minutes or until thoroughly heated.

Top with mixture of 1/2 cup sour cream and 1/4 cup softened butter. Bake additional 5 minutes.

Combine all ingredients for crepes and mix with electric mixer until well blended.

Heat a non-stick skillet and pour enough batter in pan to make a very thin pancake. (Pour off any excess batter.) Brown on one side. Invert pan to remove crepe and let crepe rest on paper towel.