CREPES:

3 eggs
1 1/2 c. milk
2 tbsp. melted butter
1 1/4 c. self-rising flour
Dash of salt

FILLING:

1 lb. lean leftover meat (roast pork, beef or chicken)
1/2 c. onion
1 c. sliced mushrooms
1 c. blanched, slivered almonds
1 tbsp. oil
1 c. grated mozzarella cheese

SAUCE:

1/2 c. butter
1/3 - 1/2 c. all purpose flour
1 can creamy mushroom chicken soup
1 qt. milk
1 tsp. salt
1/2 tsp. pepper
1 c. Parmesan cheese

Crepes: Combine first five ingredients and beat until smooth. Lightly butter 7 or 8 inch skillet; heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Can be made early and separated with wax paper between each one. Set aside.

Filling: Put the meat through the processor or a grinder and set aside. Brown the onion and mushrooms in a little oil and add the almonds. Add the meat and mozzarella cheese.

Sauce: Melt butter in 2 quart pan; add the flour and stir in the soup, salt and pepper. Add the milk and bring to a boil, stirring constantly. Remove and add 1 cup Parmesan cheese.

Assembly: Put a spoonful of sauce and strip of meat filling down center of each crepe. Roll and lay in oblong pan with a little sauce in bottom. Continue filling and rolling crepes until all ingredients are used. Cover with remaining sauce, put some cheese, lightly, on top. Bake 30 to 40 minutes at 375 degrees.