5 tbsp. butter
5 tbsp. flour
2 c. milk
1/2 lb. gruyere cheese, grated
1/2 lb. cheddar cheese, grated
1 drop Tabasco or dash cayenne pepper
1/8 tsp. Worcestershire sauce
Salt and freshly ground pepper to taste
6 (7 inch) crepes
Parsley, grated cheese or grapes

Heat butter in a sauce pan. Stir in flour with a whisk and cook and stir for 2 minutes. Add milk, stirring constantly until mixture comes to a boil and is thickened. Add cheeses and stir over low heat until cheese is melted. Add seasonings to taste. Sauce should be thick. Put approximately 1/2 cup on each crepe and roll. Garnish with parsley, grated cheese or grapes. Serve hot.

Note: The sauce can be cooled. Fill the crepes as directed and place side by side in a buttered flat casserole, sprinkle with grated cheese and heat at 350 degrees for 15 minutes or until bubbly. Yields 6 crepes.