1 batch crepes (16)
1 lb. fresh mushrooms
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoned salt
2 packets beef bouillon
4 tbsp. dry white wine
1 c. sour cream
2 tbsp. minced chives

Slice mushrooms. Saute 4 minutes. Add salt, pepper, seasoned salt, bouillon and wine. Cook over medium heat several minutes. Stir in sour cream and chives.

Spoon onto center of crepes, browned side out, and fold over. Can be served immediately or kept in refrigerator and heated in oven.