12 to 16 prepared crepes
5 tbsp. butter
1 sm. onion, chopped
1/4 lb. mushrooms, sliced
3 tbsp. flour
2/3 c. chicken broth
1/2 c. Half & Half
2 c. cooked chicken or turkey, in bite-sized pieces
1 pkg. (8 oz.) frozen artichoke hearts, thawed, drained & cut in thirds
1/3 c. grated Parmesan cheese
1/4 tsp. crushed rosemary leaves
1/2 tsp. salt
Shredded Swiss cheese

Prepare crepes or bring to room temperature if refrigerated. Melt 2 tablespoons butter in a frying pan, add onion and mushrooms. Cook, stirring, until mushrooms are limp. Stir in remaining butter until melted; add flour and cook, stirring until bubbly. Gradually stir in broth and cream; cook, stirring, until it boils and thickens. Remove from heat; stir in chicken, artichokes, Parmesan, rosemary, salt; cool.

Divide filling equally between crepes, spooning it down center of each; roll to enclose. If made ahead, freeze. (Freeze uncovered without touching on greased baking sheets, package airtight.)

To serve, arrange crepes in a shallow casserole. Cover with foil and bake in a 375 degree oven for 20 minutes (or 35 to 40 minutes if frozen). Sprinkle crepes with Swiss cheese (sue 1/2 cup for full recipe). Bake uncovered until cheese melts. Serves 6 to 8.