2 eggs, beaten
1 c. flour
1 c. milk
1 tbsp. butter, melted
Pinch of salt

In bowl add liquid to beaten eggs. Gradually pour in flour stirring constantly with wire whisk until batter is smooth. Should be the consistency of fresh cream. Refrigerate at least 30 minutes. Use small Teflon frying pan, brush with oil. Add enough mixture to coat pan, turning crepe as soon as it begins to brown.

CHICKEN AND MUSHROOM FILLING:

1 can cream of mushroom soup
1 c. lite cream
Pinch of nutmeg
3/4 tsp. salt
1/8 tsp. pepper
2 c. minced chicken
4 oz. mushroom pieces, drained