12 crepes (see recipe below)
5 oz. fresh mushrooms, halved (2 cups)
6 tbsp. butter
1/3 c. all purpose flour
1 1/4 c. chicken broth
3/4 c. light cream
1/2 c. shredded sharp Cheddar cheese (2 oz.)
1/4 c. dry sherry
2 c. cubed cooked chicken or turkey
2 tbsp. chopped pitted ripe olives
2 tbsp. snipped parsley

Prepare crepes. Brown mushroom halves in 3 tablespoons of the butter. In saucepan melt the remaining 3 tablespoons butter; stir in flour. Add chicken broth and cream. Cook and stir until mixture is thickened and bubbly. Add cheese and sherry; stir until cheese melts.

Combine chicken, olives, mushrooms, and 1 cup of the sauce. Spoon about 1/4 cup filling on unbrowned side of each crepe; roll up. Place crepes seam side up in a 13 x 9 x 2 inch baking dish or two 10 x 6 x 2 inch baking dishes; pour remaining sauce over. Bake, uncovered, at 375 degrees until heated through about 25 minutes for the 13 x 9 x 2 inch dish or 20 minutes for the two 10 x 6 x 2 inch dishes. Sprinkle with parsley. Serves 6.

CREPES:

1 c. all purpose flour
1/2 c. milk
2 eggs
1 tbsp. cooking oil
1/4 tsp. salt

In a bowl combine flour, milk, eggs, oil and salt; beat with a rotary beater until blended. heat a lightly greased 6 inch skillet; remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread evenly. Return to heat; brown on one side only. To remove, invert pan over paper toweling. Repeat with remaining batter to make 12 crepes, greasing skillet occasionally.