MUSHROOM FILLING:

1 lb. fresh mushrooms
1/4 c. butter
1/2 tsp. salt
1/2 tsp. seasoning salt
1/4 tsp. pepper
4 tbsp. white wine
1 c. sour cream
2 tbsp. chives

Saute sliced mushrooms in butter for 4 minutes. Add salt, pepper, seasoning salt and wine. Cook over medium heat several minutes. Stir in sour cream and chives. Heat through. Add some cornstarch if too thin. Spoon about 3 tablespoons of filling onto crepe. Fold over and serve. Makes about 16 crepes.

CREPES:

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

Combine all ingredients and beat until well mixed. Heat lightly greased 6" skillet. Remove from heat. Spoon 2 to 2 1/2 tablespoons batter into pan and spread evenly to thinly cover pan. Return to heat until browned. No need to brown other side. Invert pan over paper towel to remove crepe. Repeat with remaining batter, greasing skillet occasionally. Makes approximately 16 to 18 (6") crepes.