2 eggs
1 c. flour
1 c. milk
1/2 tsp. baking powder
2 oz. butter
1/4 lb. mushrooms
Juice of 1/2 a lemon
1 onion
1 oz. flour
1/2 pt. milk
1/4 lb. cooked ham
2 tbsp. chopped parsley
Salt & pepper to taste

Mix batter. Set aside in refrigerator 4 hours or overnight. Makes 12 crepes.

Heat butter in frying pan. Add chopped mushrooms and lemon juice. Cook for 2 minutes. In another pan saute chopped onions until golden. Stir in flour. Cook slightly. Add milk, cook 2-3 minutes. Fold in mushrooms, ham and parsley. Fill crepes and roll up. Can be made ahead. Heat thorough in oven on cookie sheet.