Crepe recipe enough for 7 lg. crepes
3 chicken breasts, 5 thighs, boiled or roasted
1 can mandarin oranges
2 pkgs. whole almonds
1 can water chestnuts
3/4 c. Miracle Whip salad dressing
1/2 pt. sour cream
5 tbsp. sherry
7 orange slices with a bit of nutmeg
Sprinkle parsley on them

Remove skin first; dice chicken; dice 3/4 of almonds; dice chestnuts. Mix with 1/2 cup mayonnaise. Add mandarin oranges and fill crepes so you can roll them up, flap side underneath. Place on ungreased cookie sheet. On top, spoon a mixture of 1/2 pint of sour cream, 1/4 cup mayonnaise and sherry. Scatter rest of diced almonds over this.

Bake at 375 degrees for 1/2 hour. Last 10 minutes in separate tin, bake orange slices to sue as garnish on top of crepes. There will be extra sour cream mixture left. This can be served for those wishing more. Garnish with sprigs of parsley.