1/2 lb. mushrooms
2 c. cooked and deboned chicken
Butter or peanut oil
1 c. frozen green beans, defrosted
1 tbsp. green pepper, chopped
1/4 tomato, chopped
8 Basic Crepes
1 c. Bechamel Sauce
Salt and pepper
Fresh grated Swiss cheese

Saute mushrooms in butter, set aside. Saute green beans just until hot. Add green pepper and tomato, and saute until all is tender. Add chicken and mushrooms. Stir in Bechamel Sauce. Salt and pepper to taste. Fill crepes and roll up. Place on greased baking sheet and top with cheese. Bake at 375 degrees until cheese melts and filling is hot. Makes 8.

BECHAMEL SAUCE:

2 c. milk
3 tbsp. yellow onion, chopped
1 bay leaf
Cayenne to taste
1/2 stick (1/4 c.) butter
3 tbsp. flour
Salt to taste

Bring milk to simmer. Add onion, bay leaf and cayenne pepper. Simmer a few minutes, strain. Return milk to stove. Melt butter and stir in flour in separate pan. Pour and stir into milk. Simmer until thick, about 10 minutes. Add salt. Makes 2 1/2 cups.