BATTER:

1/2 c. cold water
1 c. milk
3 eggs
1/2 tsp. salt
1 1/2 c. sifted flour
3 tbsp. melted butter

FILLING:

1/3 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
1/4 c. butter
1/2 c. mushrooms
2 c. diced chicken

Mix all batter ingredients in an electric blender for 1 minute. Refrigerate for 1 hour. To bake, brush a 7 or 8-inch skillet with oil, heat over moderately high heat until just beginning to smoke. Pour 3 tablespoons batter into pan quickly tilting pan to cover bottom with a thin film. Bake crepe 1 minute until brown; turn and bake other side about 1/2 minute. Continue with rest of batter stacking crepes with waxed paper. Makes about 12 crepes. You can freeze crepes and use them at a later time.

In saucepan, melt butter, blend flour and salt. Add chicken broth and milk all at once. Cook, stirring constantly until sauce is thick. Add chicken and mushrooms.

Use fresh broccoli, cut in 3-inch spears. Arrange 2 pieces of broccoli on crepe. Spoon 3 tablespoons of creamed chicken in the middle of crepe. Roll and place in 9x13 inch baking dish. Top with remaining cream sauce and bake at 350 degrees for 15 minutes. You can sprinkle grated cheese on and bake for an extra taste.