1 beaten egg
1 c. milk
1 tbsp. melted butter
1 c. flour

Combine these 4 ingredients and beat until smooth. Lightly grease a 6-inch skillet; heat. Pour 2 tablespoons batter into skillet. Lift pan and tilt until batter covers bottom. Return to heat. Brown 1 side only. Repeat making 12 crepes. Set aside.

SAUCE:

Melt:

6 tbsp. butter

Blend:

6 tbsp. flour
Dash of salt

Add all at once:

3 c. milk

Cook and stir until bubbly and thick. Blend 1/2 of shredded cheese (sharp American), 1/4 cup sherry. Remove 1/2 cup of sauce; set aside. In remaining sauce add 2 1/2 ounce jar mushrooms, 2 cups finely chopped chicken or turkey; 1 (10 ounce) frozen broccoli, cooked and drained into sauce. Spoon 1/4 cup of filling on unbrowned side of crepe. Roll up jelly fashion. Arrange seam side down in chafing dish. Pour over sauce. Cover; cook over low heat until bubbly. Pour drained white canned rapes over crepes. Serves 6.