Chicken Filling for Crepes

• 3 tbls. onion, chopped
• 6 tbls. butter
• 1/2 cup flour
• 2 cups milk or 1 cup milk and 1 cup chicken stock
• salt to taste
• dash of pepper
• dash of paprika
• 3 tbls. chives, chopped (optional)
• 6 tbls. sherry
• 1 4 oz. can sliced mushrooms, drained
• 1 cup grated Swiss cheese
• 3 cups chicken, cooked and diced
• sauce (recipe follows)

Sauté onion in butter. Blend in flour. Add milk; cook and stir until mixture boils thoroughly. Add salt, pepper, paprika, chives, sherry, mushrooms and cheese. Mix in the chicken.

Chill for easier handling. This mixture should be very thick.

Spoon filling on crepes and roll up. Place rolled crepes in buttered dish. Cover with sauce (see recipe below). Bake at 375° F for 15 to 20 minutes. Sprinkle with grated Parmesan cheese. Serve immediately.

Yield: filling for 14 crepes.

Sauce:

Follow recipe for Chicken Filling except omit the chicken and increase the amount of milk to 2-2/3 cups. Combine all ingredients as directed.

Yield: sauce for 14 crepes.