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Recipe by Pillsbury
This recipe has not been rated
Prep Time
0min
Total Time
Like a lot of cooks, you probably tweak recipes slightly to suit your family's tastes and diets. A little extra spice here... sub low-fat sour cream there...
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(Lightly spoon flour into measuring cup; level off.) combine first five ingredients in blender*; mix until smooth. (Batter will be thin.) Heat crepe pan or 7-inch fry pan over medium heat (375°F.); grease lightly. Pour 3 tablespoons batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Repeat with remaining batter to make 24 crepes.
Cook and stir mushrooms, onion and green pepper in margarine until crisp-tender. Add milk and soup; mix well. Add chicken and sour cream; heat thoroughly but do not boil. Place scant 1/4 cup filling down center of each crepe; roll up. If desired, serve with your favorite cheese sauce.
* If using Mixer, cottage cheese mush be sieved
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