3/4 c. mushrooms
1 c. butter
4 c. heavy cream or 2-3 cans cream of mushroom soup
1 1/2 c. diced onion
4 1/2 c. cubed cooked chicken

Saute mushrooms and onions in butter. Add cream of mushroom soup and chicken.

CREPES:

3/4 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. powdered sugar
2 eggs
2/3 c. milk
1/3 c. water
1/2 tsp. vanilla

Drop 3 drops of oil into T-fal or Teflon pan. Spread with paper towel. Pour 1/4 cup of batter into pan-tilt pan until batter fills bottom of pan, cook, place waxed paper between cooled crepes.

SAUCE:

Mix to a paste 1/4 cup butter, melted and 1/2 cup flour. Add slowly 3 cups hot milk and 2/3 cup Parmesan cheese. Beat 4 egg yolks, 1/4 cup melted butter, 2 tablespoons lemon juice and 1 1/2 teaspoon salt. Simmer over low heat (easy to burn). Add some chicken filling on top of crepe and roll it up and then add some of the sauce on top.