CHICKEN & HAM CREPES

Make crepes. This recipe is for 7-8 six to seven inch crepes.
Sauce: 4 tbsps. butter
4 tbsps. flour
3 cups milk
l/3 cup sherry
scant l/2 tsp. salt
Melt butter in top of double boiler and blend in flour. Add milk, l cup at a time, cook over med. heat and stir till thicken. Stir in salt, sherry and optional pinch of tarragon. Cover sauce and keep warm.
Meat filling: l cup diced cooked ham
2 cups diced cooked chicken or turkey
parsley for final garnish
Mix ham and chicken together and add 3/4 cup sauce, mixing well with meat. Grease 9xl3″ baking dish. Place about 2 rounded tbsps. of meat mixture on each crepe and roll up . Arrange rolled up crepes in dish. Pour est of sauce over filled crepes and bake at 350 for 20-25 mins. (longer if elements of dish are cold to start with) or until sauce is bubbling and filling is heated through. Sprinkle with parsley.
This would be better if mushrooms and shallots were sauteed and added when the white sauce is made. Yankee Church Cookbook