1 (10 oz.) pkgs. frozen cut broccoli, cooked and drained
1 (3 oz.) can sliced mushrooms
1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
3/4 c. milk
3/4 c. shredded Swiss cheese (3 oz.)
2 tbsp. chopped pimento
10 Main Dish Crepes, below
1/2 c. soft bread crumbs
1 tbsp. butter, melted

Drain mushrooms, reserving liquid. In saucepan melt 1 tablespoons butter; stir in flour and salt. Stir in milk and reserved mushroom liquid. Cook and stir until thickened and bubbly. Stir in 1/2 cup of cheese until melted. Stir in broccoli, mushrooms and pimento. Spoon about 1/4 cup filling along center of unbrowned side of each crepe. Overlap 2 opposite edges onto filling. Place in 13 x 9 inch baking dish. Bake, covered, at 375 degrees for 15 minutes. Combine remaining 1/4 cup cheese, crumbs and 1 tablespoon butter. Sprinkle on crepes. Bake, uncovered, 5 minutes more. Serves 5.

For microwave: drain mushrooms as above. In 1 quart measure prepare sauce as above; cook at high for 3 to 4 minutes stirring every minute. Continue preparation as above. Cover with plastic wrap and cook at high for 4 to 5 minutes turning dish once. Continue with topping as above. Cook 1 minute. Sprinkle with paprika, if desired.

MAIN DISH CREPES
1 1/3 c. milk
1 1/3 c. flour
2 eggs
2 tbsp. butter
1 tsp. salt

Place milk, flour, eggs, butter and salt in blender container in that order. Blend until smooth. Stop blender and stir with spatula, if necessary. Pour batter into 9 inch pie plate. Dip heated crepe pan, rounded side down, into batter; repeat. Quickly turn right side up. Cook crepe on one side only. Invert pan and loosen crepe onto place or spread about 1/4 cup batter in hot, lightly greased, 7 or 8 inch skillet. Repeat method for 10 crepes. Use for Broccoli cheese Crepes above.