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Arizona Chicken Stuffed Crepes

  1 1/3 cups milk
  2 tablespoons butter
  2 eggs, beaten
  1/2 cup sifted flour
  1 teaspoon baking powder
  1/2 teaspoon salt
  2 whole chicken breasts, cooked & cut into strips
  1/2 pound cooked ham, cut into strips (1 1/4 cups)
  1/4 cup sweet chili peppers, cut into strips
  1 cup grated Gruyere cheese

    For crepes: Heat 1 cup milk and butter in saucepan until butter is melted; cool. Beat in eggs, then flour, baking powder and salt, sifted together; beat until smooth and well blended. Lightly grease 4 inch or 5 inch skillet; heat skillet, then pour in 3 tablespoons batter for each crepe; tilt skillet to cover evenly. Cook about 1 minute to brown, flip and brown other side.

    Spread one side of all crepes with sour cream (takes about 1 cup); place several strips of chicken, ham, and chili peppers on crepes, roll and place in a 7 x 11 inch baking dish. Makes 10 crepes.

    Wrap, seal, label, date and freeze. Recommended storage time: 1 month.

    To serve: Let thaw in refrigerator (about 24 hours). Mix 1/3 cup milk with 1 cup sour cream and pour over crepes. Sprinkle with Gruyere cheese. Bake, uncovered at 350 degrees F for 20 minutes, until cheese is melted and bubbly.

    Contributed by - Simone L.

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