CREPES:

1 1/2 c. milk
2 tbsp. oil
3 eggs
1 1/2 c. flour
1/8 tsp. salt

Mix or blend together milk, oil, eggs, flour and salt. Make 12 crepes using a crepe maker or the skillet method.

FILLING:

1 chicken boiled and deboned
2 tbsp. milk
3 tbsp. butter
1/8 tsp. pepper
1/4 tsp. salt
1 tbsp. chives, chopped
1 (8 oz.) pkg. cream cheese

Mix ingredients thoroughly. Place 2 to 3 tablespoon of mixture on each crepe and roll them up. Place the rolled crepes in a 7 x 12 x 2 baking dish. Pour 1 serving of re-constituted cream of chicken cup of soup over the crepes. Bake in 350 degree oven for 25 to 30 minutes or until bubbly.