1/2 lb. fresh mushrooms or 1 (6-8 oz.) can sliced mushrooms
4 tbsp. butter
1/3 c. finely chopped onions
4 tbsp. flour
2 c. milk
2 chicken bouillon cubes
1/4 tsp. salt
1/8 tsp. ground white pepper
1/2 c. dairy sour cream
3 tbsp. dry sherry
2 c. boned, cooked chicken, cut in chunks
3 tbsp. finely chopped parsley, divided
12 crepes

Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. In a large skillet, melt butter. Add mushrooms and onions; saute 5 minutes. Blend in flour, cook and stir over low heat for 2 minutes. Add milk, bouillon cubes, salt and white pepper. Cook and stir over low heat until mixture is thickened. Stir in sour cream and sherry. Remove 1 cup of the sauce; keep warm. To remaining sauce add chicken and 2 tablespoons of the parsley. Heat just until hot. Heat crepes, tightly covered, in a preheated moderate oven, 350 degrees for 10 minutes. Place about 1/4 cup mushroom-chicken mixture on each crepe; roll up. Place two filled crepes on each plate. Spoon about 2 tablespoons of the reserved sauce over each portion. Sprinkle with remaining parsley. Serve immediately. Makes 12 crepes, 6 servings.