2 tbsp. butter, melted
1 1/2 c. milk
3 eggs
2/3 c. flour
1/2 tsp. salt

CHICKEN FILLING:

1 c. chopped celery
3 tbsp. melted butter
3/4 lb. sliced mushrooms
1/4 c. flour
1 c. shredded Swiss cheese
1 c. milk
3 tbsp. sesame seeds
1/4 c. chopped onion
1/2 tsp. salt
1 1/4 c. chicken broth
1 egg
3 c. diced, cooked chicken
1/4 c. chopped bell pepper (optional)

Crepes: In bowl, whisk and beat melted butter and remaining crepe ingredients until smooth. Cover; refrigerate at least 2 hours. Brush 7 inch crepe pan and 10 inch skillet with butter over medium heat; heat. Pour scant 1/4 cup batter into crepe pan. Cook until underside is browned. Invert into skillet; cook 30 seconds. Slip onto waxed paper. Repeat. In 3 quart saucepan over medium heat in butter, cook mushrooms, celery, onion, bell pepper, and sesame seeds and remove to bowl. In same pan, melt 3 tablespoons butter; stir in flour and salt. In bowl, mix broth, egg, and 1 cup milk; stir into flour mixture. Cook until thickened. Stir in cheese.

Preheat oven to 325 degrees. Reserve 1/2 cup sauce. Add chicken and all but 1/4 cup vegetables to remaining sauce; heat through. Spoon 1/3 cup filling onto a crepe; roll up. Place crepe in 13 x 9 inch baking dish. Repeat. Stir 2 tablespoons milk and vegetables into reserved sauce; pour over crepes. Bake 20 minutes. Top with parsley if desired. Serves 6.