3 tbsp. butter
2 tbsp. minced onion
3 tbsp. flour

Cook above until tender.

1 c. chicken broth
1/2 c. Half and Half

Blend in and cook until thick.

1/4 c. Parmesan cheese
1/4 tsp. salt
1/4 tsp. thyme

Stir in.

2 tbsp. fresh mushrooms
2 tbsp. butter

Saute and add to mushrooms:

1 tbsp. lemon juice
2 c. cooked chicken, cubed

Combine sauce, mushrooms, and chicken.

12 lg. crepes

Spoon 1/4 cup mixture into each crepe. Pour remaining mixture over top; microwave two minutes.

CREPES:

1 1/2 c. sifted flour
2 1/4 c. milk
3 eggs
1 1/2 tbsp. salad oil

Combine all ingredients; add 1/4 teaspoon salt; beat until smooth (use wire whip). Heat Silverstone-type skillet; spoon 2 tablespoons batter into pan; spread evenly; brown on one side only; invert pan over paper towels. This is a favorite of our family, especially for Sunday brunch!