Turkey Crepes

Filling:
2 C turkey, chopped
1/3 C onion
pepper
1 8 oz cream cheese
1 can cream of chicken soup
1 C sour cream
1/2 t garlic salt
1 chicken bouillon cube, grated
1/4 C grated cheddar cheese

In large bowl, combine turkey, onion, pepper, garlic salt, softened cream cheese, 1/2 C cream of chicken soup, bouillon cube, and cheddar cheese. Put 2-4 T per crepe. Roll crepe. Put in a greased 9x13 inch pan. Top with the rest of the cream of chicken soup mixed with the sour cream. Bake at 375 until bubbly. Optional: grate cheddar cheese over top before baking. Makes 12.
Variation:
Saute 3/4 C diced celery, 6-8 mushrooms, and onions. Stir into filling.

***For a healthier option, use reduced fat cream cheese in filling and 3/4 C reduced fat sour cream and 1/4 C skim milk for the top. With substitutions, there is 223 calories/crepe. Without substitutions, there is 268 calories/crepe (not including grated cheese on top).



Crepes:
3 eggs
1/2 C milk
1/2 C water
1 t vanilla
1/2 t salt
3/4 C flour

Combine ingredients in blender until well blended. Lightly spray a 7-8" skillet with non-stick cooking spray. For each crepe, pour scant 1/4 C of the batter into the skillet; immediately rotate skillet until thin film of batter is formed. Cook intil light brown. Flip over and cook the other side. Makes 12.