1/4 c. butter
1 c. diced celery
1/2 c. chopped onion
2 tbsp. flour
1 tsp. salt
1 chicken bouillon cube
1 1/2 c. milk
2 c. diced cooked chicken
1/2 c. Parmesan cheese
1/2 tsp. curry powder

Melt butter and saute celery and onion. Add flour and seasonings, stir until well blended, gradually add milk, cook and stir until thickened. Put 1/3 cup filling in center of each crepe, fold two sides over filling, spoon crepe topping mixture over crepes and put into oven until top bubbles.