2 eggs
1/2 c. flour
2/3 c. milk
1/8 tsp. salt

FILLING:

8 oz. cream cheese
1/2 whole chicken breast, cut up
1/2 bunch fresh broccoli
1/2 stick butter
Garlic powder, salt & pepper

MORNAY SAUCE:

4 tsp. butter
4 tsp. flour
Dash salt, nutmeg & cayenne pepper
1/2 c. chicken bouillon
1/2 c. milk or half & half
1/2 c. shredded Cheddar cheese

To make Crepes: Beat eggs well and add milk. Using mixer, add flour and salt. Mix on medium speed until smooth. Pour scant 1/4 cup batter onto oiled 8 inch silverstone frypan over medium-high heat. Tip pan to distribute batter evenly to edges. Flip when bubbles form on top and edges are dry, then cook on other side 1-2 minutes. Absorb excess oil by placing crepes on paper towel.

For Filling: Cook chicken 45 minutes. Cut into 8 equal portions. Steam broccoli until crisp-tender; drain. Down the middle of each crepe, place 1 portion chicken, 2-3 stalks broccoli, 1 ounce cream cheese, 1/2 tablespoon butter and a sprinkling of salt, pepper and garlic powder. Roll up each crepe and place seam side down in 9 x 13 inch glass baking dish. Top with Mornay Sauce and bake at 350 degrees for 20 minutes.

Mornay Sauce: Stir together butter, flour, salt, nutmeg and cayenne pepper over low heat until bubbles. Then add chicken bouillon and half & half. Boil and stir 1 minute, then add Cheddar cheese.