INGREDIENTS

1. 12crepes, prepared
2. 1 (13 1/2 ounce)cancrushed pineapple
3. 1 (10 1/2 ounce)cancream of chicken soup
4. 1cupsour cream
5. 6eggs, hard boiled, chopped
6. 1cupham, finely diced
7. 1tablespoonchives, chopped
8. 1/4teaspoondry mustard
9. 1/4cupparmesan 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.