Round Two Recipe: Chicken Crepes

1. 1

   Whisk together the baking mix, milk, eggs, and half of the butter until smooth.

2. 2

   Let rest for 10 minutes.

3. 3

   Heat a 7-inch non-stick skillet over medium heat.

4. 4

   Brush it with a little of the remaining butter.

5. 5

   Pour 2 tablespoons of the batter into the pan, swirling it so the batter evenly covers the bottom of the pan.

6. 6

   The first one may not work out so just eat it.

7. 7

   Repeat with the remaining butter and batter, stacking the finished crepes onto a plate.

8. 8

   Preheat the broiler.

9. 9

   Put a crepe on your work surface and run about 2 tablespoons of the chicken and gravy down the middle.

10. 10

    Roll the crepe up and place it, seam side down, into a baking dish.

11. 11

    When you have eight assembled, sprinkle the cheese evenly over the top.

12. 12

    Broil until the cheese is melted and bubbling, about 1 to 2 minutes.

13. 13

    Note: The extra crepes can be put between pieces of wax paper and frozen for later use.

14. 14

    Serving Yield: 4

* Per serving · 4 servings · Values may vary.

No additional tips available.