Prepare 20 crepes.

FILLING:

2/3 c. thick white sauce
1/2 c. shredded or chopped cooked ham
1/2 c. Swiss cheese
1 pkg. frozen, cooked, drained artichoke hearts
Green onions, chopped & sauteed in butter
Cayenne and salt to taste

Make sauce. Add ham and onion. Remove from heat. Add cheese and seasonings and artichokes. Cool in refrigerator until thick. Spoon 2 1/2 tablespoons onto each crepe. Roll -- leaving seam on bottom. Brush with melted butter. Sprinkle with more Swiss cheese. Bake 30 to 35 minutes at 350 degrees or may be cooked 25 minutes at 400 degrees. May be frozen.