1 C flour
1 C milk
2 Tbsp butter, melted
1 C mushrooms, washed and sliced
1 C spinach, washed
3 Tbsp oil, divided
3 C chicken, cooked and shredded
1 can cream of mushroom soup
1 C cheddar cheese, shredded
1/2 C sour cream
1/2 C mayonnaise
Salt and pepper, to taste
Preheat oven to 350 F degrees. Lightly grease a 9x13 baking dish.
In a large bowl, mix flour and eggs. Slowly add milk. Stir to combine. Mix melted butter into mixture.
Heat 1/2 Tbsp olive oil in a skillet, over medium heat. Drizzle in 1/3 C batter until bottom of pan is just covered. Cook until edges start to pull away from the pan.
Use a rubber spatula to flip crepe. Cook for another 20-30 seconds on the other side, or until golden. Repeat with remaining batter.
Heat remaining oil in a large pan or skillet. Sauté mushrooms until tender. Add spinach and stir for 2 minutes, or until wilted.
In a large bowl, mix chicken, cream of mushroom soup, 1/2 C cheddar cheese, sour cream, and mayonnaise, until combined. Fold in mushrooms and spinach.
Layer 2 crepes in the bottom of casserole dish. Top with 1/2 C chicken/mushroom mixture. Repeat layers until all crepes and chicken mixture are used, ending with a layer of crepes.
Sprinkle remaining 1/2 C cheddar cheese over the top.
Bake for 20 minutes, or until cheese is bubbly.