Green Chili Chicken Crepes

I thrive on having a few aces up my sleeve for times I am not in mood to cook. One thing I like to have in my freezer is unfilled crepes. The crepes can be prepared ahead, placed on a paper plate with wax paper separators, and frozen in a gallon freezer bag. These versatile wrappers can be filled with a meat, vegetable, or desert filling. Crepe recipe below.

Green Chili Filling

1 chicken breast
1/3 cup onion
1 corn tortilla
1/2 can green chilies
1/2 can cream of celery soup
chicken stock
1 cup cheese

Cover chicken breast in water and boil until tender. Cut into pieces reserving stock. Place onion and diced corn tortilla in microwave bowl. Cover with just enough stock in which to moisten tortilla pieces and have onions in the stock. Microwave 2-3 minutes or until onions are tender. Add 1/2 can cream of celery soup and 1/2 can green chilies, and the diced chicken. (Makes four large crepes.)

Freeze remaining soup and green chilies.

Fill four crepe wrappers with green chili mixture. Wrap and place in a 9x9 Pyrex pan. Moisten top of crepes with 1/2 teaspoon chicken stock. Either bake in conventional oven until warm or microwave until warm. When baking in conventional oven top with cheese before baking. When baking in microwave top with cheese after crepes are warm. If necessary place crepes back in microwave for a few seconds to melt cheese.

You may be able to purchase frozen crepe wrappers in your neighborhood grocery.

Crepe Batter

1 cup sifted flour
dash salt
3 eggs
1 1/2 cup sweet milk
oil for frying

Add salt to flour. Make well in flour mixture and add three eggs. Work from center outward to prevent lumping. Once mixture is smooth add the milk. Fry crepe, flipping once batter has set.
Makes 10-12 crepes.