|Cooked turkey||1 Cup (16 tbs)|
|Chopped spinach||1⁄2 Cup (8 tbs), cooked, drained|
|Cooked millet||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Tablespoon|
|Canned cream of chicken soup||10 3⁄4 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
In a mixing bowl combine the turkey, spinach, millet, cheese, onion, and half of the soup.
Fill crepes with turkey mixture, and roll up.
Place crepes with the folded edge down in a shallow baking dish.
Combine the remaining cream of chicken soup with the milk, and pour over filled crepes.
Sprinkle with slivered almonds.
Bake in a 350Â° F. oven for 15 to 20 minutes or until heated through.