VELOUT SAUCE:

1 stick unsalted butter
1 c. flour
4 1/2 c. chicken stock
2 egg yolks
1/2 c. whipping cream
Salt to taste

FILLING:

2 lbs. cooked chicken breasts, diced very fine
1 c. veloute sauce before enrichment
Enriched sauce as necessary
1//2 c. or more Parmesan, freshly grated

Melt butter in a large saucepan, mix in flour and add stock, stirring with a wire whisk until thickened and smooth. Cook over a very low flame for 18 minutes. Remove 1 cup sauce to use in filling. Enrich remaining sauce with egg yolks and cream. Do not allow to boil.

For filling, heat chicken in a separate pan with 1 cup sauce. Add more enriched sauce to desired consistency. Place about 1/4 cup chicken mixture in the center of each crepe. Roll up and place crepes in a single layer in an 8"x12" or 9"x13" oven proof pan. Cover crepes with remaining sauce. Sprinkle with Parmesan and brown in broiler for 2 to 3 minutes. If not to be served immediately, crepes may be reheated in a 350 degree oven for about 20 minutes before broiling.