4 eggs
1 1/3 c. milk
1/2 tsp. salt
1 c. flour
1 c. shredded cheddar cheese
1 (10 oz.) can cream of chicken soup
2 c. cooked chicken breast, cubed
1/4 c. green pepper, minced
1/4 c. mushrooms, minced
1 tsp. instant minced onion
1/2 c. sour cream

Combine eggs, milk and salt in medium mixing bowl. Add flour, beat until smooth. Heat a 7" or 8" skillet over medium-high heat. Grease lightly with an oiled paper towel before each crepe. Pour batter, scant 1/4 cup, at a time, into skillet, tilting pan to spread evenly. When pancake is light brown and set turn to brown other side. Spread 1/4 cup of filling down center of crepe and roll up. Place in 9"x13" baking dish. Spoon topping over crepes, spreading to cover. Sprinkle with cheese. Bake at 375 degrees for 25 to 30 minutes. Makes 10.

FILLING: Combine 3/4 cup soup with chicken, green pepper, mushrooms and onions.

TOPPING: Fold remaining soup into sour cream.