2 eggs
1 c. milk
1 tsp. liquid butter
3/4 c. flour
1/2 tsp. salt
butter

FILLING:

1 fryer (about 2 1/2 lb.)
1 1/2 c. water
1/2 med. onion, sliced
1 tsp. salt
3 peppercorns
1/6 c. liquid butter
1/6 c. flour
1 sm. can evaporated milk
1/2 tsp. salt
1/8 tsp. white pepper
1/6 c. grated Parmesan cheese

Crepes: Beat eggs until foamy. Stir in milk and 1 teaspoon liquid butter. Beat in flour and salt until batter is smooth. Heat a 7 inch skillet until hot, then brush lightly with liquid butter.

Pour in 1/4 cup batter at a time, tilting pan to cover bottom. Cook over medium to medium high heat until edges brown, then turn and cook 1 minute on second side. Turn upside down on plate and roll up. Set aside.

Filling: Combine chicken, water, onion, salt and peppercorns. Heat to boiling, cover and simmer 45 minutes or until tender. Reserve broth.

Remove chicken from bones and cut into tiny pieces. Combine liquid butter and flour in a large saucepan. Cook stirring constantly 3 minutes over medium heat. Remove from heat and add 1 1/2 cups broth (add water if necessary to make 1 1/2 cups.

Stir in evaporated milk, salt and white pepper. Stir over medium heat until thickened. Add 3/4 cup sauce to the chicken. Add Parmesan cheese to the remaining sauce. Wrap 1/4 cup chicken mix in each crepe and place crepes in baking dish. Pour remaining sauce over chicken. Bake at 350 degrees until hot.