4 eggs
1/4 c. potato starch
1/3 c. pareve milk

In mixing bowl, combine ingredients. Beat with a wire whip until smooth. Refrigerate for 2 hours.

FILLING:

1/4 c. butter
2 c. clear chicken broth
3 c. cooked chicken, diced
2 egg yolks
1 c. fresh mushrooms, sliced and sauteed in 1 tbsp. butter
1/2 c. cooked green peas
1/4 c. flour
Salt and pepper to taste

In double boiler, heat the water in bottom pot until it is hot but not boiling. Melt the butter on top and gradually add the flour while stirring continuously. Add the hot chicken broth and cook until thickened. Beat the egg yolks and combine them with the mixture. Stir to blend. Taste and adjust seasoning. Add chicken and vegetables.

Fry the crepes in a non stick skillet on both sides. Fill the crepes with filling and roll up. Pour the following sauce over the finished crepes.

SAUCE:

4 tbsp. butter
1/2 lb. fresh mushrooms, sliced, or 8 oz. canned mushrooms
1/4 c. flour
1 chicken bouillon cube
3/4 c. boiling water
1 egg yolk
1/2 c. pareve milk
1/2 tsp. salt
1/4 tsp. pepper

Melt butter. Saute mushrooms. Stir in flour and cook and stir one minute. Dissolve chicken bouillon in boiling water. Blend into flour mixture. Cook and stir until mixture boils and thickens. Lightly beat egg yolk with pareve milk. Add salt and pepper onto sauce and cook and stir over low flame until hot (do not boil). Serves 8-10.