CREPES:

1 c. flour
2 eggs
1/2 tsp. salt
1 c. milk or more

Mix all ingredients together. Make a thin batter (if not thin enough, add more milk.) Pour by 1/4 cups into hot, greased fry pan. Fry on both sides in skillet. Turn once. (Can be made ahead of time. Place waxed paper between crepes. Wrap with plastic wrap and refrigerate or freeze until ready to use.)

SAUCE:

6 tbsp. butter
6 tbsp. all-purpose flour
Dash of salt
1 c. milk
1/2 c. Sharp American cheese, shredded (2 oz.)
1 (2 1/2 oz.) jar sliced mushrooms drained

In a medium saucepan melt butter. blend in flour and salt. Add milk all at once. Cook, stirring constantly, until thickened and bubbly. Stir in cheese until cheese melts. Remove 1/2 cup of the sauce; set aside. Stir mushrooms into remaining sauce.

FILLING:

Cook broccoli (10 ounce) until tender. Drain. Combine drained broccoli, chicken and the 1/2 cup reserved sauce.

TO ASSEMBLE: Spread 1/4 cup filling over unbrowned side of crepe, leaving 1/4 rim around edge. Roll up crepe. Place seam side down in skillet or chafing dish. Repeat with remaining crepes. Drizzle sauce over crepes. Cook covered, over low heat until bubbly. (Electric buffet skillet works very well for cooking and serving.)