CREPES:

3/4 c. flour
3 eggs
1 1/2 c. milk
1/8 tsp. salt

Blend well. Refrigerate 1 hour. To make each crepe, pour 3 tablespoons batter into a hot, lightly buttered, skillet or crepe pan. Cook until top no longer appears wet.

FILLING:

2 1/2 c. cooked, finely diced chicken
1/2 c. cooked, chopped, well-drained spinach
1/4 lb. fresh mushrooms, sauteed in butter (may substitute 4 oz. can mushrooms, drained)
1/3 c. Parmesan cheese
1 egg

SAUCE:

Blend 1 tablespoon flour into 1/4 cup melted butter. Cook 1 minute. Add 1 1/2 cup milk gradually, stirring slowly to smoothness. Mixture will remain fairly thin. Season with salt, pepper, and nutmeg. Remove from heat; add 2 tablespoons Parmesan cheese and 1 egg yolk.

Divide filling among 12 crepes, roll up and place in single layer in an oiled baking dish. Cover with sauce, sprinkle with Parmesan and bake 10-15 minutes at 350 degrees.

If you wish to make the dish ahead, bake only 10 minutes, then rewarm slowly with a covering of foil in low oven. Do not bake it more than 3 hours before serving time. Does not freeze well. Serves 6.