3 eggs
2 tbsp. melted butter
2 tbsp. lemon juice
1 1/2 c. milk
1/4 tsp. salt
1 c. sifted flour

Beat eggs; stir in melted butter and lemon juice. Beat in sifted flour and salt. Gradually add milk and beat until smooth. Cover batter and refrigerate several hours.

CHICKEN FILLING:

4 tbsp. chopped green onion
1 (4 oz.) can mushroom pieces, drained
3 tbsp. flour
3/4 c. chicken broth
3/4 c. milk
1/8 tsp. ginger
1/8 tsp. white pepper
1 tbsp. chopped chives
3 c. diced, cooked chicken

Saute onion in melted butter and add mushrooms. Stir in flour; add chicken broth and milk gradually. Add white pepper and chives. Cook, stirring constantly, until mixture bubbles and thickens. Stir in chicken.

SAUCE:

3 tbsp. butter
3 tbsp. flour
3/4 c. chicken broth
Salt to taste
3/4 c. half & half
3/4 tbsp. sherry
1/8 tsp. white pepper

Melt butter; stir in flour. Add chicken broth and half & half gradually. Cook until thick. Stir in sherry, salt, and pepper. Fill each crepe. Place seam down in baking dish. Spoon sauce over all. Bake 20 minutes at 350 degrees.