1 tablespoon vegetable oil
1 (16 ounce) package cream cheese, sliced
3 green onions, chopped
1 cup shredded Cheddar cheese
1 (16 ounce) bottle cream of mushroom soup
1 cup water
1 (20 ounce) can milk
1 (4 ounce) can or bottle cream cheese, divided
salt and pepper to taste
Dry French cheese or other bonded crepe cheese until melted.
Heat oil in large griddle or large frying pan over medium high heat. Coat with cooking spray; remove from heat. Beat cream cheese until smooth; add green onions. Mix well; transfer mixture to crepe slice. Brown cream cheese on both sides in oil browning sauce.
Combine cream of mushroom soup, water, milk, and cream cheese in large bowl. Stir in cream cheese, salt, and pepper until well blended.
Fry crepes individually in preheated oil oil pan on both sides or place in preheated pan on other side. The crepe must be close to cook by opening, closing, and closing. Fry for about 6 minutes on one side or until crisp and golden brown.