1/4 c. butter
1/4 c. flour
2 c. chicken broth
2 tsp. Worcestershire sauce
3 c. grated cheddar cheese
2 c. chicken, cooked & cubed
2 c. sour cream
2 (10 oz.) pkgs. frozen broccoli or 1 1/2 c. fresh, steamed broccoli
12 lg. crepes, cooked

Melt butter in saucepan. Add flour and cook, stirring until bubbly. Add broth and Worcestershire slowly. Cook, stirring constantly, until mixture is smooth and thick. Stir in 2 cups cheese. Place sour cream in bowl; add hot cheese sauce, stirring constantly. Divide chicken and broccoli evenly among crepes. Spoon 1 tablespoon sauce over each crepe. Fold over. Place in large greased baking dish. Pour remaining sauce over crepes. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 20 to 30 minutes.

CREPES:

4 eggs
1/2 tsp. salt
2 c. flour
2 1/4 c. milk
1/4 c. butter, melted

Combine eggs and salt. Gradually add flour alternately with milk. Beat in butter. Refrigerate one hour. Heat lightly greased 6" skillet. Pour in batter to thinly coat bottom. Tilt pan to spread evenly. Turn once. 32 to 36 crepes. Stack with wax paper between each to freeze.