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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An unusual combination but, delicious all the same. Ingredients:
12 crepes, prepared |
1 (13 1/2 ounce) can crushed pineapple |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup sour cream |
6 eggs, hard boiled, chopped |
1 cup ham, finely diced |
1 tablespoon chives, chopped |
1/4 teaspoon dry mustard |
1/4 cup parmesan cheese, grated |
Directions:
1. Drain pineapple, reserve 1/4 C syrup.
2. Combine 1/2 can soup with the drained pineapple, sour cream, eggs, ham, chives, and mustard. Set aside.
3. combine remaining 1/2 can soup with 1/4 C reserved pineapple juice. Set aside.
4. Place about 1/3 C ham and egg filling on each crepe and roll up.
5. Place filled crepes in a 13 x 9 baking dish.
6. Pour sauce over the top, sprinkle with Parmesan cheese.
7. Bake in a pre-heated 350 oven 30 minutes or until hot & bubbly.
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