CREPE SAUCE:

2 tbsp. butter, melted
2 tbsp. flour
2 c. light cream

CREPE FILLING:

1 (4 oz.) can mushroom stems, pieces, drained
1/2 c. green pepper, chopped
1/2 c. butter
1/2 c. Gold Medal flour
2 tsp. salt
1/4 tsp. pepper
2 c. chicken broth
2 c. light cream
2 c. cooked chicken, diced
1/2 c. pimento, chopped
2 c. Bisquick baking mix
2 eggs
2 c. milk
2 c. Swiss cheese, shredded
Nutmeg

PREPARE CREPE SAUCE: In saucepan, melt 2 tablespoons butter; blend in 2 tablespoons flour. Cook over low heat, stirring until bubbly. Remove from heat; stir in 2 cups light cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; cover and keep warm.

CREPE FILLING: Cook and stir mushrooms and green pepper in butter until tender. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Slowly stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through.

PREPARE CREPES: Beat baking mix, eggs and milk with blender until smooth. Spoon 2 tablespoons batter into hot lightly greased 6 or 7 inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Turn and cook other side.

Heat oven to 350 degrees. Spoon 1/4 cup chicken mixture onto crepe; roll up. Place seam side down in 2 ungreased baking dishes. Cover with crepe sauce, top with cheese and nutmeg. Bake uncovered 20 minutes. 12 servings.