2 eggs
2/3 c. milk
1 tsp. oil
1/2 c. flour
1/4 tsp. salt

Make and refrigerate 2 hours.

STUFFING:

6 tbsp. butter
1 lb. mushrooms
1/3 c. flour
2 chicken bouillon cubes
1 1/2 c. boiling water
2 egg yolks
1 c. half & half
1/2 tsp. salt
1/4 tsp. pepper
4 c. diced, cooked chicken
1/2 tsp. nutmeg

Saute mushrooms in butter 2 minutes. Stir in flour. Dissolve cubes in boiling water. Blend into flour mixture. Cook mixture until it boils and thickens. Lightly beat egg yolks with half & half and pepper. Stir into mixture in saucepan.

Cook until hot, not "boiling". Stir in chicken and nutmeg. Make crepes. Fill crepes. Top with extra sauce. Cover and bake at 375 degrees about 30 minutes.