6 tbsp. butter
6 tbsp. flour
Dash of salt
3 c. milk
1/2 c. American cheese, shredded
1 pkg. frozen broccoli
2 c. shredded, cooked chicken
12 basic crepes

FOR SAUCE: Melt butter in flour and salt. Add milk all at once. Cook, stirring constantly until thickened and bubbly. Stir in cheese until it melts. Remove 1/2 cup sauce and set aside.

FOR FILLING: Cook broccoli according to directions. Drain. Combine broccoli, chicken, and 1/2 cup sauce.

TO ASSEMBLE: Spread 1/4 cup filling on unbrowned side of crepe, leaving 1/4 inch side down in baking dish. Repeat until all crepes are rolled. Drizzle sauce over crepes. Bake at 350 degrees for 30 to 45 minutes or until bubbly.

BASIC CREPES:

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

Combine flour, milk, eggs, oil and salt. Beat with rotary beater. Heat lightly greased skillet. Remove from heat. Spoon 3 tablespoons of batter and tilt skillet until batter spreads evenly. Return to heat and brown one side only.