Cream Sauce:

2 tbsp. butter
2 tbsp. flour
1 c. milk
dash of white pepper and nutmeg

Crepes:

1 egg
1 tbsp. oil
2 c. milk
1 can undiluted cream of chicken soup
2 c. diced cooked chicken
1 tsp. curry powder
1 tsp. minced onion
white pepper and nutmeg

Cream Sauce: In microwave, melt butter in a 4-cup measuring cup. Stir in flour. Cook 1 minute on High. Heat milk in 2-cup measuring cup for 1 minute on 7. Stir milk into flour mixture. Season with white pepper and nutmeg. Stir well. Cook on High for 4 minutes, stirring twice. Watch cooking for spillover.

For Crepes: Combine pancake mix, egg, oil and 1 1/4 cups milk. Beat until smooth. For each crepe, pour 1/4 cup batter into lightly greased 6-inch skillet (or crepe pan).

Bake briefly until edges are brown, turning once. Keep warm in oven.

Blend 1/4 cup soup and 1/4 cup milk. Stir in chicken, curry powder and onion. Spoon 1/4 cup filling on each crepe and roll up. Arrange crepes in shallow 8 x 8 casserole. Blend remaining milk and soup with Cream Sauce. Spoon over pancakes.

Bake at 375°F for 20 to 25 minutes.

Serves 4.