CREPE BATTER:

2/3 c. unsifted flour
2 eggs
3 tbsp. cooled, melted butter
1/8 tsp. salt
1 c. milk

CHICKEN FILLING:

1/4 c. butter
3/4 lb. mushrooms, chopped
1/2 c. chopped green onion
2 1/2 c. diced cooked chicken
1/2 c. sherry
1/2 tsp. salt
Dash pepper

SAUCE:

1/4 c. unsifted flour
2/3 c. sherry
1 can (10 3/4 oz.) condensed chicken broth, undiluted
2 c. light cream
1/2 tsp. salt, dash pepper
Salad oil
1/2 c. grated Swiss cheese

Batter in medium bowl, combine flour, eggs, butter, salt, 1/2 cup milk. Beat with rotary beater until smooth; beat in rest of milk. Refrigerate, covered, 3 hours or overnight. Make filling: Heat butter in large skillet. Add mushrooms and onion; saute 10 minutes. Add chicken, sherry, salt, and pepper. Cook over high heat, stirring, until liquid is gone.

Make sauce: in saucepan, blend flour with sherry. Stir in broth, cream, salt and pepper. Over medium heat, bring to boiling, stirring. Reduce heat; simmer, stirring 2 minutes. Add half of sauce to filling; stir until blended; set aside.

To cook crepes: slowly heat 7 inch skillet; brush lightly with oil. Pour in 2 tablespoons batter, rotating to cover bottom. Cook over medium heat until golden; turn; brown other side. Cool on rack. Repeat to make 15. Heat oven to 425 degrees.

Place 1/4 cup filling on each crepe; roll up. Arrange, seam side down, in single layer in buttered, 3 quart, shallow baking dish. Pour rest of sauce over crepes; sprinkle with grated cheese. Bake 15 minutes or until bubbly. Serves 6 to 8.