12 prepared crepes
1/4 cup butter
1 cup diced celery
1/2 cup chopping onion
2 tablespoons flour
1 teaspoon salt
1 chicken bouillon cube (or Lipton soup mix)
1 1/2 cups milk
2 cups diced chicken
1/2 cup sliced olives
Parmesan cheese
In a skillet, melt butter on medium heat. Sautee onion and celery until crisp and tender. Add flour, salt, and buillon cube. Stir until well blended. Gradually add milk; stir and cook until thickened. Fold in chicken and olives; heat through. Put 1/3 cup filling in the center of each crepe. Fold/roll crepes and place in appropriate sized pan. Sprinkle with parmesan cheese. Bake at 375 for 10-15 minutes.
submitted by Maria Jones
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