1 c. flour
1/4 tsp. salt
2 eggs, slightly beaten
1 1/2 c. milk
1 tbsp. salad oil

Blend all ingredients until smooth. Let batter stand 1 hour. Use oiled skillet. Pour batter in and rotate once.

FILLING:

2 c. chopped, cooked chicken

Set aside until sauce is complete.

Slice and saute in 1/2 cup butter. Remove the mushrooms from pan and add to drippings 1/2 cup flour. Stir until smooth.

Gradually add to flour mixture: 1 1/2 c. chicken broth

Cook until sauce is smooth and thick. Add to sauce: 1 tsp. Worcestershire sauce 1/2 c. Parmesan cheese 1 (2 oz.) jar chopped pimentos, drained 1 tbsp. chopped parsley Mushrooms from above

Add enough of the sauce to moisten the chicken; reserve half of it to pour over top of crepes. Place scant 1/4 cup filling on each crepe. Roll up and place seam side up in buttered 13x9 inch dish. Top crepes with remaining sauce. This sauce may be thinned with milk or broth. Sprinkle with Parmesan cheese. Cover. Bake 325 degrees 30 minutes.