1/2 lb. sausage, Italian or other, cooked and drained
1 box frozen spinach, cooked, chopped fine
1 c. finely chopped cooked chicken
1/4 c. grated Romano cheese
1/8 tsp. thyme
1/8 tsp. pepper

Use your own crepe recipe or this: Melt 2 tablespoons butter with 1 cup milk; cool slightly and throw in blender with 2 eggs, 1/2 cup sifted flour, 1 teaspoon baking powder, and 1 teaspoon salt. When smooth, drop by spoonfuls into hot buttered small skillet to form about 18 (3-inch) crepes. Brown slightly on both sides.

Cool and spread each one with stuffing. Roll up and put in shallow baking dish to broil. (Can be frozen at this point if need to make ahead.) Cover with sauce and broil 5 minutes. Serves 6.

SAUCE:

Melt 3 tablespoons butter. Blend in 3 tablespoons flour; add 1 1/2 cups light cream. Cook, stirring until thickened. Stir in 1/2 cup grated Parmesan. Season. Spread on crepes to broil.