On request, I am bumping this recipe up. Also a few questions that you had addressed, I have edited in the recipe below. Enjoy!!
1/2 cup All purpose Flour
3 tbsp heaped Corn Starch
Pinch of Salt
Add water to make a smooth batter. Makes about 15 crepes
1 can Mushroom Soup
1/2 cup frozen Veggies
1/2 cup Cooked Chicken
1/2 cup Broccoli Slaw or separately shredded carrots and cabbage
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/2 cup whipping cream
1 cup grated cheese
Add together flour, cornstarch, salt and egg. Mix well and add enough water to make a smooth batter. The thinner batter you can handle the better. Don't be alarmed with the two eggs in the picture below. I have doubled the recipe.
Flip over and cook lightly on the other side.
Transfer to a plate and stack them up. Let it cool.
You can pretty much use any kind of filling. Let your imagination go wild :)
I am using a can of mushroom soup and the broccoli slaw.
Also frozen vegetable blend. It has corn, peas, carrots and beans.
And also a bit of Pepper stir fry.
Add it all in a bowl and add the cooked chicken shredded.
Pop open a can of Mushroom soup and add it to make a nice goey filing.
Check for taste. Add salt if needed. Lay a crepe flat and pour a tablespoon full of filling in the middle.
Turn over one side
And then the other and close it so no filling shows.
With the seam side on the bottom, arrange the crepes in a greased clear pyrex dish.
Now to prepare the topping, pour the heavy whipping cream in a bowl.
Add the Mayonnaise and the sour cream and whip it up until smooth.
Now pour it over the crepes to completely cover it.
Just like that!
Sprinkle with grated cheese and bake in a pre-heated oven at 350 for about 15 minutes or until the cheese is melted and the crepes are heated through.
And of course I don't have the picture of the baked crepes.. Always in a hurry to serve..or eat ;)