CHICKEN FILLED CREPES

Filling 3 tbsps. butter
l onion, diced
l clove garlic, crushed
l/4 lb. mushrooms, sliced
3 tbsps. flour
l cup chicken broth
l/4 cup chicken broth
l/4 cup dry white wine
l/4 cup whipping cream
3 cups diced cooked chicken
s&p to taste
Cheese Sauce 3 tbsps. butter
3 tsps. flour
l=l/2 cups milk
2 egg yolks
l/2 cup grated Parmesan
Melt butter in large saucepan. Add onion and garlic; saute until onion is transparent. Add mushrooms, saute 3 mins. Sprinkle flour over mushrooms and let cook l min. Gradually add broth; cook, sitrring constantly, until mixture thickens and comes to a boil. Remove from heat. Stir in meat. Season with s&0. Spoon filling down center of each crepe. Roll and place seam side down in a single layer in a large baking pan. About 20 mins. before serving heat in 325 oven for about 20 mins. Top with hot cheese sauce. Sauce: Melt butter ; add flour. Stir over med. heat until mixture is smooth and thick. Add milk and egg yolks very slowly, stirring constantly. Cook until sauce thickens. add Parmesan. Season to taste with s&p.j Continue heating for l0 to l5 minutes or until bubbly.
Makes l2 crepes. Prodigy