Preparation time: About 35 minutes. Oven temperature: 450 degrees. Baking time: 15 to 20 minutes.

Here is a good way to serve leftover cooked chicken. The crepes and filling are flavored with Parmesan cheese and more is sprinkled over the crepes before baking.

For 4 servings, you will need: 4 tbsp. butter 1/2 lb. mushrooms, sliced 1 tsp. each dried tarragon and chervil leaves 3/4 c. whipping cream 2/3 c. grated Parmesan cheese 2 c. cooked chicken, shredded 1/2 c. whipping cream 1/2 c. grated Parmesan cheese

Parmesan Crepes: Mix together 1 cup all-purpose flour, 3/4 cup water, 2/3 cup milk, 2 tablespoons grated Parmesan cheese, 3 eggs, 2 tablespoons salad oil, and 1/4 teaspoon salt until blended. Cover and refrigerate 1 hour. Prepare 8 inch crepes in 10 inch omelette pan or crepe pan. Makes 12 to 14 crepes. Freeze unused crepes.

Prepare crepes and set aside. Melt 2 tablespoons of the butter in heavy frying pan. Add mushrooms and saute for 2 minutes until heated through. If mushrooms ooze much liquid, boil off before proceeding. Add tarragon, chervil, and the 3/4 cup cream. Cook for 5 minutes, stirring, until cream boils and thickens slightly. Sprinkle with 2/3 cup Parmesan cheese. Add chicken. Toss until chicken is coated with mixture. Remove from heat. Spoon about 1/2 cup filling across center of each crepe, dividing evenly. Roll up. Place into shallow buttered baking dish. Brush crepes with remaining butter. Drizzle with the 1/2 cup cream and sprinkle with the 1/2 cup Parmesan cheese. Bake at 450 degrees for 15 to 20 minutes until heated through.

Tips: Filled crepes can be frozen individually. Allow extra baking time if frozen. You can eliminate waiting time for crepe batter if you use "instantized" flour