2 broiler-fryers (about 2 1/2 lbs. each)
6 c. water
1 med. onion, sliced
Handful of celery leaves
3 tsp. salt
6 peppercorns
1/3 c. butter
2/3 c. butter
2/3 c. flour
1 tsp. salt
2 lg. cans evaporated milk
1/2 tsp. pepper
1 1/3 c. Parmesan cheese
1 onion, diced
1/2 lb. fresh mushrooms, sliced
16 crepes (8 inches)

Combine first 6 ingredients in large kettle. Bring to a boil; lower heat. Skim off scum. Cover, simmer 45 minutes or until chickens are tender. Remove chicken from broth; strain and reserve broth, skin and bone chicken; cut into small pieces.

Saute onion in 1/3 cup butter; drain and remove with slotted spoon. Add mushrooms and saute quickly over moderately high heat; remove and add onions.

Add 2/3 cup butter to pan, melt; add flour. Cook, stirring constantly, 3 minutes over medium heat. Stir in reserved broth, evaporated milk, 1 teaspoon salt and pepper. Cook, stirring constantly, until mixture thickens and bubbles, 3 minutes. Taste and adjust seasonings. Add 1 1/2 cup sauce to chicken. Stir 2/3 cup cheese into remaining sauce and reserve.

Unroll one crepe at a time and spread with 1/4 cup mixture. Place crepes in a 12-cup casserole dish or individual dishes and cover each pair of crepes with 1/2 cup sauce. Sprinkle with remaining cheese. Bake, covered, 15 minutes at 400 degrees or until sauce is hot and bubbly. May be frozen. Serves 8.

CREPES:

4 eggs
2 c. milk
2 tsp. butter, melted
1 1/2 c. flour
1 tsp. salt
butter for cooking

Put first 5 ingredients in blender, whirl until smooth - a few seconds. Let set a few minutes. Heat 8 inch skillet or crepe pan until very hot. Brush lightly with butter. Pour in batter, a scant 1/4 cup at a time; quickly tilt pan so batter spreads and covers bottom.

Cover over medium to medium-high heat until edges of crepe are brown, about 1 minute. Turn crepe out onto cookie sheet by flipping pan upside down; roll crepe in jelly-roll fashion. Makes 16.