16 crepes
2 c. diced chicken
1 1/3 c. diced cooked ham
1 1/3 c. frozen peas, thawed
1/4 c. butter
1/2 c. flour
2 c. chicken broth
1/4 c. Madeira or Sherry
1 egg yolk
1/3 c. light cream
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
3 tbsp. grated Parmesan cheese
3 tbsp. butter

Mix chicken with ham and peas, set aside. To make sauce, melt 1/4 cup butter in a saucepan, stir in flour and cook over low heat for 2 minutes, stirring constantly. Remove pan from heat and add broth. Stir until smooth.

Add wine and boil gently for 8 minutes. Add egg yolk, lightly beaten with cream and Parmesan cheese. Stir until cheese is melted, but do not boil. Remove from heat. Add 1 cup of sauce to chicken, ham and peas. Season with salt and pepper.

Divide mixture evenly among crepes, roll up and place in single layer in greased shallow baking dish. Pour remaining sauce over crepes and sprinkle with 3 tablespoons Parmesan cheese and dot with 3 tablespoons butter. Heat in 375 degree oven uncovered for 15-20 minutes until lightly browned.