2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/4 tsp. salt
1/2 c. sliced fresh mushrooms
1 egg yolk
1/4 c. heavy cream
1 c. cooked chopped chicken
6-8 crepes
1/2 c. grated Swiss cheese

Melt butter in a saucepan, blend in flour, add broth and salt. Cook, stirring constantly until thickened. Stir in mushrooms and cook 1 minute. Remove form heat. Mix egg yolk and cream and stir a small amount of the cream sauce into the egg yolk. Then stir the egg mixture into the cream sauce. Cook over low heat 1 more minute. Stir in chicken. Fill the crepes with the chicken mixture, place in a baking dish, sprinkle with cheese. Cover and bake in a 350 degree oven for 15-20 minutes.