Prepare 12 Sunday Morning Crepes, but do not fold crepes; leave flat.

1 + 1/3 cups chopped cooked chicken

2 Tablespoons butter or oleo-margarine

2 Tablespoons finely chopped onion

1/3 cup chopped green bell pepper

1 can cream of mushroom soup

1/2 cup milk

1/4 teaspoon salt

1/2 cup grated mozzarella cheese

1/3 cup grated American cheese (or Velveeta)

Set aside chopped chicken.

Sauté butter, onions and bell peppers. Add soup and mix well in sauce pan. Add milk and stir until thoroughly combined. Stir in cheeses and salt and stir and cook on medium to low heat until cheeses are melted. Remove from heat.

To fill crepes, place a crepe on cutting board or other work surface. In the center of the crepe, place a small amount of chopped chicken. Roll up crepe like an enchilada. Place seam-side down in casserole dish. Pour sauce over crepes and bake at 275° F for 10 minutes. Serve warm.

Makes 12 crepes; serves 6-12.

Carlyn Foshee Chatfield
Inspired by a menu item at Foley’s Tea Room, downtown Houston; a special treat when shopping with Mom (Diane Chambers Foshee) in the late 1970’s