2/3 c. flour
1/2 tsp. salt
1 c. milk
3 eggs, beaten
3/4 c. salad dressing
3 tbsp. flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
1 c. (4 oz.) shredded natural Swiss cheese
3/4 c. slivered almonds, toasted
2 c. chopped cooked chicken
1 c. chopped celery
2 tbsp. chopped pimiento
2 tbsp. green onion slices

Combine flour, salt, milk and eggs; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet. Cook on one side only until underside is lightly browned.

Combine salad dressing, flour and seasonings; gradually add milk. Cook, stirring constantly over low heat until thickened. Add cheese; stir until melted. Stir in 1/4 cup nuts and remaining ingredients.

Fill each crepe with 1/2 cup chicken mixture; roll up. Place in 12x8-inch baking dish. Bake at 350 degrees for 20 minutes. Top with remaining sauce and nuts; continue baking 5 minutes. Makes 4 servings.