Creamy Spinach & Chicken Crepes
- 2 C. Swedish pancake mix
- 2 1/2 C. water
- 2 C. cooked chicken, sliced
- one 8-oz. box frozen spinach and artichoke dip
Cook spinach and artichoke dip according to package directions. Whisk pancake mix and water together until blended, then heat a nonstick skillet over medium-low heat. Coat skillet lightly with butter and pour in 1/4 cup of batter. Quickly turn skillet in circles to spread batter out evenly. When batter dries, flip and cook the other side until golden. Each side should take about a minute. Repeat using 1/4 cup increments of batter.
Spread a spoonful of spinach dip on one half of the crepe, then top with several chicken pieces and roll crepe to close. If necessary, store assembled crepes in a 200 degree oven to keep them warm.