CREPES:

1 c.flour
1/2 tsp. salt
1 tbsp. butter, melted
1/3 c. sugar
1 1/2 c. milk
1 tsp. vanilla

FILLING:

1 c. sauce
1 (10 oz.) pkg. chopped, cooked and drained broccoli
3 c. cooked chicken, chopped
1 (2 1/2 oz.) jar mushroom pieces, drained

SAUCE:

6 tbsp. butter
6 tbsp. flour
1 tsp. salt
3 c. milk
1 (5 1/2 oz.) jar sharp cheddar cheese spread
1/4 c. white wine

FOR CREPES: Beat eggs with sugar until fluffy, alternately ingredients with milk. Pour about 2 tablespoons of batter in small frying pan that is buttered. Do this for each crepe. Cook over medium heat for 1 1/2 minutes, turning once. Cool and stack between wax paper.

FOR SAUCE: Melt butter, stir in flour, slowly add salt and milk. Cook, stirring until thickened. Add cheese until melted, add wine. Set aside to cool.

FOR FILLING: Combine all ingredients. Spread 1/2 cup filling on each crepe. Roll up, place seam side down in baking dish. Top each crepe with more sauce. Bake at 325 degrees for 30 minutes.