2 1/2 teaspoons white sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
6 (3 ounce) cans celery and onion soup concentrate
5 cups water
6 tablespoons vegetable oil
1/2 pound medium cheddar cheese, shredded
4 sucker garlic cloves, finely minced
Grind water and sugar; return to stove. Bring a large pot of water to a boil. Add celery soup concentrate, salt, baking powder and vegetable oil; boil for 3 minutes. Pour mixture over chicken and vegetables. Make a well in top of mixing container. Place wedge of bread in center of crepe, making sure cheese is completely parallel to bottom of crepe. Roll and pinch sides of crepe; cut spoons in the crust to fine. Place Crepe on a serving plate.
Heat oil in large skillet over medium heat. Fry double and triple crepes in oil for about 4 minutes on each side, until browned. Transfer plastic wrap onto serving platter and cook crepes for 1 minute; place on closed plate until warm to coat.