2 1/2 c. cooked chicken
2 tbsp. sherry
14-16 (5") crepes
4 tbsp. butter
3 c. "Mornay sauce"
1/2 lb. thinly sliced mushrooms
1/2 c. grated Parmesan cheese
1 med. onion, chopped
Salt & pepper to taste

Cut the chicken into bite-size pieces. Heat butter in large skillet and saute onion until clear. Add mushrooms and cook for 2-3 minutes, then add chicken and sherry and stir to combine with butter and juices. Add 1 cup of Mornay Sauce and stir and cook over low heat until sauce thickens. Cool slightly.

Put a spoonful or two of filling down the center of each crepe. Roll and turn seam side down and place in a buttered baking dish; pour the other 2 cups of Mornay sauce over the filled crepes and sprinkle with grated cheese. Bake for 15 minutes at 375 degrees. This freezes well. Defrost completely then bake the same as freshly made.

MORNAY SAUCE:

3 tbsp. butter
1/2 c. white wine
3 tbsp. flour
2 egg yolks
3 c. half & half
3 tbsp. Parmesan cheese

Melt butter and flour; stir with a wooden spoon until well mixed and bubbly, but do not let mixture brown. Heat half & half to simmer point. Remove bubbling flour and butter from heat, pour in all the boiling liquid at once and stir vigorously. Return to heat and stir in wine. Simmer for 10-15 minutes, stirring to prevent scorching. Beat eggs slightly and add a little of the hot mixture. Salt and pepper to taste and add Parmesan cheese. (Do not use aluminum pan.)