1 1/3 c. flour
1 tsp. salt
4 eggs, beaten
1 1/3 c. milk
2 tbsp. vegetable oil
Chicken Filling (see recipes)
Mushroom Sauce (see recipes)
1 c. (4 oz.) shredded Cheddar cheese
Paprika

Combine flour, salt and eggs, mix well. Blend in 2 tablespoons oil and milk, beating until smooth. Batter will be thin. (TIP: Make these in the blender eggs first, then other ingredients.) Refrigerate at least 2 hours or overnight. Cook crepes in 6-8 inch skillet just as you would pancakes. Use 3 tablespoons batter at a time. (NOTE: If you have nested measuring cups, a scant 1/4 cup works great.)

Oil pan between crepes by stroking quickly with a pastry brush just barely dipped in oil. As crepes are cooked, stack them in a pie plate with wax paper between layers. When cool, they may be refrigerated overnight or frozen.

Make Chicken Filling recipe, then Mushroom Sauce recipe.

To assemble crepes, spoon 1/3 cup Chicken Filling in each crepe. Roll up and place seam side down in greased 9x13 inch dish. Spoon Mushroom Sauce evenly over. Bake at 350 degrees for 15 minutes. Sprinkle cheese over crepes and cook additional 10 minutes. Sprinkle with paprika and serve. Serves 10.